Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp) ｜ Our Regional Cuisines

1. Place the crucian carp in a bucket filled with water, and wash thoroughly, changing the water.

2. Drain the water from the crucian carp, put them in a pot, add sake and soy sauce, quickly cover, and let it sit for 20 to 30 minutes.

3. Add coarse sugar, bring to a boil over high heat, and carefully remove any scum.

4. Reduce the heat to medium-low, cover with aluminum foil or a drop lid, and simmer slowly. Do not stir during the process. Gently shake the entire pot occasionally.

5. When the cooking liquid has reduced, tilt the pot and use a spoon to scoop up the remaining liquid, pouring it over the fish. This will give the entire dish a glossy appearance and enhance the flavor.

6. Once the cooking liquid is almost gone, turn off the heat. When it has cooled sufficiently, arrange each fish on a plate to prevent them from falling apart. If storing in a container, cover it and refrigerate.

7. Adjust the heat carefully to avoid burning.
If you want to add more moisture, you can add sake.
Depending on the size of the pot, around 2 kg is easy to simmer.
Using coarse sugar allows for a clean finish without the need for mirin (=sweet rice wine).