
和風煮フラットヘッドのレシピ
このレシピは Thomas Tran 氏によるものです。
繊細で香り豊かな茹でたフラットヘッド料理で、日本料理の繊細で洗練された味をお楽しみください。伝統的な日本の調味料で完璧に味付けされたこのレシピは、日本の食文化のシンプルさと奥深さを証明しています。
Ingredients:
- 1 匹の小さなフラットヘッド(洗浄し、頭と内臓を取り除く)
- 生姜の薄切り2枚
- 水125ml
- 日本酒50ml
- みりん 50ml
- 醤油50ml
Instructions:
-
1 Prepare the Fish
Boil water while preparing the flathead by removing scales, head, and organs. Rinse the fish, then dry it using paper towels.
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2 Mark the Fish
Depending on your preferences, cut a large 'X' on both sides of the fish if you want it whole, or slice the flathead into pieces for smaller portions.
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3 Blanch the Fish
Using a metal rack, place the fish on top and pour boiling water over the fish for a few seconds, then immediately place it in iced or cold water. Dry it quickly with a paper towel. This process helps reduce any fish smell and clean up remaining scales.
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4 Prepare the Sauce
Mix the water, sake, mirin, and soy sauce in a pan and bring to a boil to remove the alcohol. Place the ginger slices in the pan after boiling.
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5 Cook the Flathead
Put the flathead into the pan using medium heat and use a spoon to regularly douse the fish with the sauce. Discard any foams that form.
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6 Simmer
- Once foams are not forming as much, turn the heat low and cover the flathead with a paper towel or foil to help distribute the sauce evenly.
- Let it simmer for 10-15 minutes or adjust depending on how much you want the sauce to thicken.
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7 Serve
Remove the paper or foil, then serve the flathead on a plate, pouring its sauce on top. Serve alongside rice.
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