karei no nitsuke（かれいの煮つけ）
What kind of dish is karei no nitsuke??
煮つけ(nitsuke)=simmer
魚(sakana)=fish
煮魚(nizakana)=simmered fish
カレイ(karei)=righteye flounder
One of the representative Japanese dishes, righteye flounder is simmered in soy sauce and sugar.
I often add ginger because the smell of fish disappears when simmering together.
You can also make fish other than righteye flounder. The righteye flounder is called “karei” in Japanese.
The sweet and salty seasoning with ginger flavor goes well with the light taste of righteye flounders. Boiled fish can be made in one pot even when you are busy, and good compatibility with rice.
I used raw wakame seaweed for the garnish. Boiled raw wakame seaweed is sold in supermarkets. Compared to dried wakame seaweed, it is thicker and has a better texture, and is very delicious.
Check out this article to learn about the difference between righteye flounder and lefteye flounder. 👉 Right eye flounder with mashed potatoes
Check out this article for information on soy sauce, mirin, and sake, which are essential for simmering dish. 👉 About Soy sauce ＆ mirin & sake
NUTRITION FACTS
177 kcal Protein 20.8g Fat 6.2g Carb 10.1g Salt Equivalent 2.4g
INGREDIENTS(2SERVINGS)
- righteye flounder 200g
- hot water 1000g
- ginger 5g
- ☆mirin 10g
- ☆sugar 15g
- ☆sake 20g
- ☆soy sauce 30g
- boiled raw wakame seaweed 60g
COOKING INSTRUCTIONS
➀ Soak the righteye flounders in hot water and when the surface becomes whitish, transfer it to the pan.
Place the fish skin side up. The skin is easy to peel off, so handle it gently.
The process of soaking the fish in hot water is called “shimofuri”, and the blood and slime that cause the fish’s odor are washed off.
② Slice the ginger.
③ Put ginger, mirin, sugar, sake and soy sauce in a pan and bring to a boil.
④ Add the fish to the pan. Reduce heat to low, cover with aluminum foil and simmer for 5 minutes. Don’t turn it over halfway through, and shake the pan occasionally.
Instead of covering the entire pan with aluminum foil, cover the fish with aluminum foil.
The purpose of covering the fish is to allow the broth to circulate to the top of the fish, and to prevent the fish from shaking and losing its shape.
⑤ Remove the aluminum foil and simmer until the broth is half. Occasionally scooping out the broth with a spoon and pouring it over the surface of the fish.
⑥ Add the boiled raw wakame seaweed to the pan at the end and simmer for a while.
※I cut the leftover ginger into thin pieces and put it on top.
I think the key to boiled fish is the amount of water. Quickly simmered☆*:.｡.
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