Ayu stewed in arima
A dish made by seasoning fish and other ingredients with soy sauce and adding sansho pepper berries is called "Arima-ni." This name became popular because sansho pepper is grown in the Arima region of Hyogo Prefecture
How to make it
1
Remove the scales from the sweetfish, make a slit in the belly of one side (the side that will be on top when placed with the head to the left and the belly facing you) with a knife, and push out the eggs a little
2
Place the seasonings (A) in a deep frying pan, arrange them with the cut side facing up, and heat over high heat
3
Add boiled Japanese pepper and when the soup starts to boil, cover with aluminum foil and simmer for about 40 minutes. If it looks like it is boiling down, add water little by little to adjust the consistency
4
Once the whole dish is shiny, remove from the heat and serve in a serving dish. Pour the remaining broth from the frying pan over it to finish
Ingredients for 4 people
-
- Ayu
- 4 tails
-
[A]
- Japanese sake
- 150cc
-
- red sake mirin or sweet sake
- 150cc
-
- Dark soy sauce
- 100cc
-
- sugar
- 60g
-
- Boiled sansho pepper
- 2 tbsp
[PR]
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