Sushi Chef's Sea Bream Offcuts

1. 1

   Check the fish and remove the scales and rinse well.

2. 2

   Rinse quickly with hot water.

3. 3

   (Note: Do not use salt here since it will dry out the flesh.)

4. 4

   Arrange the fish in a pot.

5. 5

   Use cooking sake to submerge 2/3 of the height of the fish.

6. 6

   Add sugar and turn on the heat.

7. 7

   Place a drop lid into the pot and cook over low-medium heat and boil gently until it is cooked through.

8. 8

   Swirl in the soy sauce and cook over low heat for about 10 minutes.

9. 9

   Once the broth thickens, occasionally ladle it over the fish.

10. 10

    Once cooked, add mirin and cook until it has a glazed finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.