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 the production area of sansho pepper is located in the Arima region of Hyogo Prefecture.
How to make it
1
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.
2
Put the seasonings [A] in a deep frying pan, arrange them with the cut sides on top, and heat over high heat.
3
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.
4
Once the shiny finishes, remove from the heat and serve in a bowl. Pour the remaining broth in the frying pan and finish.
Ingredients for 4 people
-
- 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
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