Koi-no-Umani ｜ Our Regional Cuisines

1. Remove the gall bladder without crushing it, and then cut the koi (=Carp) into round slice. Note that if the gallbladder is crushed, the entire meat will become bitter. Place koi (=Carp) in a pot and add Sake enough until the koi (=Carp) is covered. Then add water to 1-2 cm above the koi (=Carp).

2. Put water and 1／3 of the amount of seasonings in a pot, add koi (=Carp) slices and bring to a boil.

3. Remove scum, add 1／3 of the seasonings every 30 minutes, and simmer for 1 1／2 hours.

4. Koi (=Carp) is ready when the moisture is gone and the surface of the meat is beautifully shiny. Let it sit overnight to absorb the flavors, then turn the heat back up to simmer.