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Categories:Viewed: 120 - Published at: 6 years ago
Ingredients
- 5 Raw cod fillet
- 1 knob Ginger
- 1 Umeboshi (I used a large honey one)
- 180 ml Water
- 1 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Sake
- 3 tbsp Soy sauce
Method
- Wash the fillet and pat dry with a paper towel.
- Boil the broth ingredients and add ginger and a slightly mashed umeboshi (no need to remove the seed).
- Lower the fillet in the broth with the skin facing up.
- Make a "drop lid" using parchment paper cut the same diameter as the pan, and let it sit on top of the broth.
- Boil for 15 minutes.
- Shake the pan occassionally to coat the fish with broth.
- After it's done boiling, check if the broth has thickened, if so spoon it over the fish and enjoy.
- You can eat the ginger and the umeboshi too.
