White fish stewed in red plum
White fish cook quickly, so the key to making it delicious is to remove the broth from the heat before adding it.
How to make it
1
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.
2
Once it reaches a boil, remove from the heat, add the white fish and turn it to a very low heat.
3
When the flesh is white, remove from the heat and let it cool.
4
It's fine as long as the white fish flesh is dyed pink. Serve in a bowl and topped with plum meat to complete.
Ingredients for 3 people
-
- White fish
- 50g
-
- Japanese sake
- 200cc
-
- Mirin
- 50cc
-
- sugar
- 1.5 tbsp
-
- Light soy sauce
- 1/2 tbsp
-
- Plum meat
- 1 tsp
-
- For plum
- A little
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