Ayu stewed in arima

Remove the scales of the ayu, use a knife to cut it into the belly of one side (the surface that is on top when placed so that the head is facing towards the left and the belly is facing forward), and push the egg out slightly.

Put the seasonings [A] in a deep frying pan, arrange them with the cut sides on top, and heat over high heat.

Add the boiled sansho pepper, and when the juice starts to boil, place a lid on with aluminum foil and simmer for about 40 minutes. If you're likely to get stuck in the middle, add some water to adjust it.

Once the shiny finishes, remove from the heat and serve in a bowl. Pour the remaining broth in the frying pan and finish.

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- Ayu
- 4 fish
-
[A]
- Japanese sake
- 150cc
-
- red sake mirin or sweet sake
- 150cc
-
- Dark soy sauce
- 100cc
-
- sugar
- 60g
-
- Boiled sansho pepper
- 2 tbsp