ReceptnaptárTara no nitsuke (cod simmered in soy and ginger with vegetables)
Nitsuke (煮付け) is the classic simmering method of Japanese home cooking: fish is cooked in a thick, sweet and salty soy broth with ginger until the liquid caramelises around the fish. The mild white flesh of cod absorbs the flavours well, and the ginger removes any fishy smell.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Sprinkle the fish lightly with salt, leave for 10 minutes, rinse with hot water and pat dry (this removes the fishy smell).
- In a wide, shallow pan bring the water, soy sauce, mirin, sake, sugar and ginger to the boil.
- Add the carrots and cook for 3–4 minutes.
- Lay the fish in the liquid, cover with a lid (or a perforated sheet of baking paper) and simmer for 6–7 minutes, spooning the liquid over the fish several times.
- Add the pak choi or broccoli next to the fish and cook for 3 more minutes.
- Serve the fish with the vegetables and the sauce from the pan, with rice and spring onion.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salting and rinsing with hot water removes the fishy smell.
- The perforated paper lid (“otoshibuta”) spreads the liquid evenly.
- Do not stir the fish or it will break; spoon the liquid over it.
- It works well with other white fish (sea bass, flatfish).
Frequently asked questions
What is an otoshibuta?
A drop lid of wood or paper that sits on the fish, so less liquid is needed.
What can replace mirin?
Sugar and a little rice vinegar.
Similar recipes
- Kimchi (fermented spicy napa cabbage) · Korean
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom) · Russian
- Cabillaud en papillote (cod parcels with lemony vegetables) · French
- Cod My Way · Spanish & Portuguese
- Broad bean salad with salt cod and spring onions · Spanish & Portuguese
- Sukiyaki (sweet-savoury beef hotpot) · Japanese
More japanese ideas
- Brown rice bowl with salmon and cucumber (sushi bowl)
- Saikyo yaki (miso-marinated grilled fish)
- Grilled teriyaki salmon with ginger and lemon zest
- Ebi chiri (prawns in sweet-spicy tomato sauce)
- Saba shioyaki (salt-grilled mackerel)
- Shiozake (salt-grilled salmon)
- Saba misoni (mackerel simmered in miso)
- Sake no nanbanzuke (fried salmon marinated with sweet-sour vegetables)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings