White fish stewed in red plum

Put sake and mirin in a pot, cook it over the heat, then add sugar, light soy sauce, and plum meat, and simmer and melt.

Once it reaches a boil, remove from the heat, add the white fish and turn it to a very low heat.

When the flesh is white, remove from the heat and let it cool.

It's fine as long as the white fish flesh is dyed pink. Serve in a bowl and topped with plum meat to complete.