Koi no Kanroni(Sweetened Boiled Carp) ｜ Our Regional Cuisines

1. Prepare the carp for cooking. After hitting the head of the live carp with a knife to make it lose consciousness, insert the knife from the gills to cut off the head. Remove the gall bladder by hand. With the knife, slice into five round slices.

2. In a pressure cooker, add 1 and the 【sauce】ingredients. Insert a bamboo basket to prevent the carp from charring at the bottom of the cooker.

3. Boil for 1 hour 40min-1 hour 50min. (If boiling by pot, start off on high heat, and once boiling, stew on low heat for 5-6 hours.)

4. Remove carp from 3, reduce the remaining sauce for 20min on low heat.

5. Pour the sauce on the carp, and the dish is finished. Sprinkle on Japanese pepper as you like.