Tips for making nitsuke (simmered fish)

About nitsuke

Nitsuke, nishime, and nizakana are all types of simmered dishes(nimono). All of these dishes are made by infusing the ingredients with the flavor of soy sauce and sugar.

• “Nitsuke”: A cooking method in which ingredients are simmered in a small amount of broth in a short time.
  • This cooking method is suitable for fish because its flesh is soft and easily falls apart when cooked. Because it is simmered for a short time, the flavor cannot penetrate to the center of the ingredients.Therefore, the broth is placed on a plate along with the ingredients, and the ingredients are soaked in the broth as it is eaten. It is best to boil the broth until it thickens slightly.

• “Nizakana”: A fish dish that is simmered for a long time.
  • A cooking method used for fish with many small bones, such as sardines.

In everyday life, Nitsuke and Nizakana are not very strictly distinguished.

”Nishime”: A cooking method in which ingredients such as vegetables and konjac are simmered until the broth evaporates. It is best to use light soy sauce for white ingredients such as taro.

Tips for making delicious fish nitsuke

1. When making Nitsuke, make sure to use fresh fish and cook it in a short time.
2. I’m concerned about the smell of blue fish such as mackerel and yellowtail, so I pour boiling water over them before adding them to the broth. 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. Ginger have similar effects.
3. Place the fish in the boiling broth. This is to coagulate the proteins on the surface of the fish through heat denaturation and prevent the internal flavor from leaking out.
4. Nitsuke never turns the fish over during cooking to prevent it from falling apart. Make a slit in the top and pour the sauce over it so that the flavor spreads evenly.
5. Also, in order to get a good flavor in a short time, it is important not to use too much water.

Recipes for simmered fish

Here are some recipes for simmered fish. : Each article has details, so be sure to check them out.

Karei nitsuke

“Karei fish nitsuke” is a classic home-cooking dish. If you want to master the basics of Japanese cuisine, you should first master this recipe.

Isaki nitsuke

Isaki (Chicken grunt) is a type of white fish with no unpleasant odor and soft flesh.

Iwashi umeshogani

I simmered sardines(iwashi), plums and ginger in soy sauce. A menu rich in nutrients that are good for the body, such as calcium, IPA, and EPA