Sea bream and burdock simmered with ginger
Ingredients (for 2 servings)
- sea bream, cut into chunks
2 pieces
- Great burdock
1/3 a stick
- Tofu
1/2 block
- Japanese pepper leaves
as appropriate
- Cooking sake [Seasoning]
90㏄
- Soy sauce [Seasoning]
60㏄
- Sweet cooking sake [Seasoning]
30㏄
- Ginger Pickled in Honey [Seasoning]
20g
- Water [Seasoning]
60㏄
How to make:
1Cut the burdock into 4 - 5cm pieces and split into 4.
Make a shallow cross cut in the center of the skin of the sea bream.
Cut the tofu into bite-sized pieces.
2Put the [seasoning] and burdock in a pot, bring to a boil, and add the sea bream skin side up.
3Cover with a drop lid, add the tofu, and simmer over medium heat for about 10 minutes, occasionally scoop the broth over the entire fish.
4Turn off the heat and let cool.
5Remove the drop lid and heat over medium heat again.
Serve on a dish and garnish with Japanese pepper leaves as you like.