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Let's start with preparation .
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Make sure you do it properly.
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If done right, there will be no fishy smell.
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In order to get rid of the fishy smell, make sure to wash the fish in running water, and make sure to thoroughly rinse out the fish blood.
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Make sure to spread out the fins and wash them thoroughly as well.
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Don't wash the fish in dirty water or leave the fish in the water for too long, either.
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Consider yourself lucky if you find milt.
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Next, make sure to cover both the front and back of the fish with lots of salt.
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The salt will suck up the fishy smell, and it will rinse out with water.
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Place the fish on a colander that won't get the meat stuck to it as it drains, and let it sit for about 20 minutes.
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Use this time to bring a generous amount of hot water to a boil.
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20 minutes later.
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Place the fish in the boiling water, turning it over from front to back occasionally in order to wash out the salt.
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Make sure to do it in the colander .
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(Washing in hot water)
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After that, if you wash the fish under running water in the sink (rubbing with your fingers), the scales will come off easily.
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Rinse out the salt along with the fish smell .
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However, the scales around the head are tough, and they will not come out easily.
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Stick just the head in hot water for about 10 seconds.
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After that, if you take the fish out and wash it again, the scales will fall off.
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Wash the entire fish in hot water, rinse with cold water, and put in the colander.
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That's all for the preparation.
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These are the ingredients.
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The ginger is sliced and boiled together with the fish.
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Let's cut the ginger for decoration into thin strips, and soak briefly in water.
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This time, the fish was very clean, so it didn't interfere with the aromas from the other ingredients.
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It also tastes great if you boil it together with burdock root, if you like.
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Add sake, and 1-1.5 cups of soy sauce, sugar (soft brown sugar), and mirin.
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Bring to a strong boil over high heat.
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Make sure to put the fish in when the pot is boiling.
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If you don't, then it will smelly fishy.
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Drop the fish in the boiling water, and cover with a paper towel (otoshibuta).
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Don't cover with a lid.
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If you do, then, the fishy smell will circulate in the pot and seep into the fish.
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Keep using strong heat until the very end.
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It should take about 4-5 minutes.
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Don't add the ginger right away.
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If you do, it will be bitter.
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Make sure to add it in mid-way.
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Cover again with a paper towel.
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Once the broth starts boiling beneath the cover, it will begin to move around.
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Open the cover from time to time, and spoon the broth over the exposed fish pieces.
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Once the broth has mostly evaporated, add soy sauce and mirin for the finishing touches.
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As the broth gradually evaporates, It will thicken to the point where you can pull a thin string out with a utensil.
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Things with sugar caramelize as they boil down, right?
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Try and use that as a frame of reference as you boil it down.
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After the broth thickens, it is finished.
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Serve on dishes and decorate with ginger.
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If the broth is smooth, then it's ok to just boil down the broth in the pan.
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Because it's cooked at high temperatures for a short period of time, the inside of the fish should be soft and juicy.
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The flavoring does not seep into the fish.
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Fish are also protein, right?
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If you overcook it, then it will just harden.
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I've tried boiling fish several times, and once I figured out this issue, I still have this problem.
