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Ingredients
- 1 Sea bream head
- 2 tbsp Mirin
- 2 tbsp Sake
- 200 ml Water
- 1 1/2 tbsp Sugar
- 2 tbsp Soy sauce
Method
- Cut the head down the middle vertically, and remove the scales.
- Bring the water to a boil, immerse the fish in the boiling water, then rinse immediately in cold water.
- Clean the scales and cut into bite-sized pieces.
- In a pan, combine 1 cup of water, the mirin, and sake, then bring to a boil.
- Once it boils, add the fish and sugar.
- Cover with a drop lid, and cook over medium heat for 5 minutes.
- Add the soy sauce and simmer until the broth reduces to 1/3 in volume.
- After reducing the broth to 1/3, remove the lid, tilt the pan to spoon the liquid over the fish, producing a nice color.
- When it looks good, it's done.
- Turn off the heat and serve.
