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.
