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What You Need:
(To Serve: 6)
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2/3 cup sake (rice wine)
¼ cup sugar
1/3 cup Japanese all-purpose soy sauce
2½ 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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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 dinner or as a luncheon dish.
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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.
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