Recipes Of Typical Japan Nutsuke Buri - In Japan, there are cooking techniques named nitsuke, essential techniques in Japan while preparing the fish. They usually make a sauce or gravy with flavor seared first, then add the fish into the sauce, then at Cook. One of the refined dishes cooked with this technique is Buri Nitsuke, made of yellow fish cooked with gravy from a mixture of sake, soy sauce and sugar.
Buri nitsuke is fish dishes typical of Japan which can be made easily at home. However, if you do not want to smell the pungent, you guys can reduce broth until very thick, or reduce the material so that the flavors and smells become lighter. The following ingredients and recipes that could you guys try to make buri nitsuke.
Materials Buri Nutsuke
- 2 pieces ginger
- 2 stalks spring onion
- 2 fillets of yellowtail or yellow tail fish
- Ice water
- 2/3 cup (160 ml) water
- 1/4 cup sake
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp granulated sugar
SERVING Buri Nutsuke
- Peel and thinly sliced ginger.
- Cut the leeks into sections the length of the shorter.
- Enter the fish-fillets into boiling water for a few seconds.
- Immediately transfer to ice water.
- Lift after cooled, and pat dry with paper towels or a towel.
- In a medium saucepan, stir in water, sake, soy sauce, mirin and sugar, then let it to a boil.
- Add the ginger, garlic, and fish into the pan.
- Place the fish on top of the pachment paper, and cook until about 10 minutes.
Lift, and the fish are ready when served warm along with the broth. Lets try!