Ingredients (4 servings):
4 rockfishes (200 g. each) Broth:
400 ml. sake
200 ml. water
3 tbsp sugar
7 tbsp soy sauce
30 g. sliced ginger
300 g. (1 pack) tofu (soy curd)
Japanese pepper to taste
Preparation:
1. Clean the scale of rockfish and remove the gills. Cut the belly, remove the bowels and thoroughly wash fish with water.
2. Put rockfish in a bowl and pour with hot water. When the fish gets white wash it with running water to remove the remaining scale and slime.
3. Bring to the boil the ingredients for broth along with ginger. Put rockfish in the boiling broth, cover the pot with a deck of press type and boil for 5-6 minutes on heavy fire.
4. Put fish in the corresponding dishes, pour with broth and decorate with green onion.
Advice
Make sure you put fish in boiling hot broth while preparing it. Rockfish may be replaced by flounder, mackerel, scad, beryx, king mackerel, etc.
Ingredients (4 servings):
