Step-by-Step Guide to Make Perfect Japanese Stewed Rockfish (Mebaru no Nitsuke)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Steps to Make Perfect Japanese Stewed Rockfish (Mebaru no Nitsuke). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese Stewed Rockfish (Mebaru no Nitsuke), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Stewed Rockfish (Mebaru no Nitsuke) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Stewed Rockfish (Mebaru no Nitsuke) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Stewed Rockfish (Mebaru no Nitsuke) estimated approx 30 mins.

To begin with this recipe, we must prepare a few ingredients. You can cook Japanese Stewed Rockfish (Mebaru no Nitsuke) using 6 ingredients and 4 steps. Here is how you can achieve it.

“Nitsuke” is a popular way to cook fish in Japan where the fish is stewed in broth made with soy sauce, mirin and sake. Be careful not to cook too long so the fish doesn’t fall apart! You can substitute other white fish too (use 2 fillets for larger fish).

Ingredients and spices that need to be Make ready to make Japanese Stewed Rockfish (Mebaru no Nitsuke):

1. 2 whole rockfish ("Mebaru")
2. 200 ml Water
3. 100 ml Sake
4. 3 Tbsp Soy sauce
5. 3 Tbsp Mirin
6. 1 tsp Sugar

Steps to make to make Japanese Stewed Rockfish (Mebaru no Nitsuke)

1. Scale the fish and remove innards if necessary. Cut slits in both sides of the fish which will help it absorb more flavor when cooking.
2. Add water, sake, soy sauce mirin and sugar to pot and bring to a boil. Add the fish and cook on high heat.
3. After 5 minutes, turn the heat to low. Continue simmering until the fish is cooked through, occasionally rocking the pan to baste the fish in the broth.
4. This recipe is introduced in a fish recipe book, published by cookpad.

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