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  Added: May 04, 2007  •  Visited (351)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fresh Sardines Cooked In Sake - Flavored Sauce
(Nitsuke)
What You Need:
  • 2/3 cup sake (rice wine)
  • ¼ cup sugar
  • 1/3 cup Japanese all-purpose soy sauce
  • teaspoons scraped, finely sliced fresh ginger root
  • 2 to 2½ pounds fresh sardines, or substitute 2½ pounds Spanish mackerel or porgy, cleaned and with head removed

  • How To Cook:
    1. Combine the sake, sugar and soy sauce in a 4-quart saucepan, add the ginger and bring to a boil over high heat. Drop in the fish, return to a boil, then reduce the heat to its lowest point.

    2. Set a small, heavy pot lid inside the pan directly on top of the fish to keep them intact. Simmer for 20 to 30 minutes, until the liquid has almost completely evaporated.

    3. Nitsuke may be served either hot or at room temperature, with any remaining sauce poured over the fish. Serve as part of a Japanese meal or as a luncheon dish.

    4. Nitsuke may be refrigerated and kept for two or three days. When ready to serve, reheat, moistened with a tablespoon or so of sake.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Sardine
    Main Ingredient » Fish » Mackerel
    Main Ingredient » Condiments » Sake
    Dish » Appetizers

     





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