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Japanese Cuisine: Sakana no Nitsuke

Discussion in 'The Asylum' started by Heizengard, Apr 19, 2015.

  1. Heizengard AKA Cernel Joson

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    Sakana no nitsuke, is a Japanese term that refers tosimmered (nitsuke) fish(sakana). Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel (saba), and black cod (gindara). For the purpose of nitsuke, however, almost any type of fish with white flesh may be used in this recipe.

    The simmering sauce for Japanese braised fish is often a combination of staple ingredients in Japanese cooking which includes soy sauce, sake, mirin and sugar. The flavor profile of the sauce is primarily soy, but depending on the chef, the sweetness of the nitsuke varies. Aromatics such as ginger are more common than garlic which is historically less common in traditional Japanese cooking.

    Special Cooking Equipment: Japanese Drop Lid. A drop lid is commonly used when braising foods in Japanese cuisine. It helps to cook braised foods evenly and minimize burning.


    Source and Recipe: http://japanesefood.about.com/od/Ea...immering-Sauce-for-Fish-Sakana-no-Nitsuke.htm
     

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