Kuchizoko no Nitsuke(Simmered Sole fish) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Kuchizoko(=Sole fish)(lower lip) 4
- Water 400 ml
- Sake 200ml
- Soy sauce 100ml
- Mirin(=sweet rice wine) 100ml
- Sugar 4 tbsp.
- Squeezed ginger juice 20 ml
- Vegetables of your choice, such as gobou(=burdock) or greens as needed
How to cook
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1. Remove the Kuchizoko(=Sole fish)(lower lip) scales with a scrubbing brush, and gills and entrails remove too, rinse in cold water, blot dry, and make a cut along the backbone.
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2. Put the seasonings in a saucepan over high heat, bring to a boil, and add step 1, cut side up. When the water comes to a boil, remove the lye, cover with a drop-lid, cover the pot with a lid, and simmer over slightly higher than medium heat for about 5 minutes. Simmer quickly over high heat as the kuchizoko will cook quickly.
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3. Remove the lid from step 2, add the ginger juice, tilt the pot to scoop out some of the cooking liquid, and pour it over the fish several times. Cook the vegetables in the broth. Place in a serving bowl and pour a generous amount of the broth over the top.
Saga Prefecture's soy sauce is sweet, so it is often cooked with soy sauce and Sake, without sugar or Mirin(=sweet rice wine).
provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
