[NIZAKAN] is easy. Don’t forget the ginger!
It looks difficult to make [NIZAKANA], but the only seasonings are the same amount of MENSUYU, COOKING SAKE and sugar. Easy and healthy!
‘Nizakana’ literally means‘Simmered Fish’. Fish fillets or cutlets are simmered in Sake and Soy Sauce.The sauce is commonly sweetened with Mirin or/and Sugar. This is the easiest and very popular method to cook fish in Japan.
Ingredients （4 Servings）
- 4 pieces ( 1 lb ) Flounder
- 1 oz Ginger
- 1/2 cup NINBEN TSUYU NO MOTO
- 1/2 cup Water
- 1/2 cup COOKING SAKE
- 1 teaspoon Sugar
Instructions
① Thaw the flounder and rinse lightly with water. Make a cross cut on the black skin side.
② Add water, sugar, Mentsuyu, sake, and half sliced ginger to the frying pan.
③ Once cooked, add the flounder black skin side up.
③ Use parchment paper to make a drop lid.
④ Pour the broth over it.
⑤ Cook over medium heat for 15 minutes.
⑥ Garnish with shredded ginger.
💁 Advice!
・Using NINBEN TSUYU NO MOTO (MENTSUYU) makes it easy to make.
・Sake can remove the smell of food and soften the food. It also adds flavor and taste.
・Thaw frozen flounder before cooking.
・By cutting into the black skin side, it will cook faster and the flavors will soak in more easily.
・Using NINBEN TSUYU NO MOTO (MENTSUYU) makes it easy to make.
・Sake can remove the smell of food and soften the food. It also adds flavor and taste.
・Thaw frozen flounder before cooking.
・By cutting into the black skin side, it will cook faster and the flavors will soak in more easily.
★ Point!
For baby flounder, the eggs are difficult to cook, so cook them a little longer.
For baby flounder, the eggs are difficult to cook, so cook them a little longer.
★ Useful goods
MENTSUYU / COOKING SAKE
You can see recipes in the video as well.⬇️
