NIZAKANA is simmered fishes with soy sauce and sake, sugar. It is often called NITSUKE of ***. (*** is name of fish). Many kinds of fishes are eaten in Japan, and almost fishes are suitable for simmered. There are many ways of simmering, but this is basic way using soy sauce.
There is some important points for NIZAKANA.
- Clean fish Remove scales and slimes. If you cook bony parts, remove parts with dark-red with blood. This cleaning is done by using water, but sometime pouring hot water on fish, in case, you should get it cool soon by cold water.
- Use sugar (not Mirin) NIZAKANA needs some sweet tastes. Mirin makes fishes too hard, so please use sugar. If you want to use Mirin for gloss, add a little at last.
- Don’t simmer for a long time I think many people is wrong. Simmering time is less than 15 minutes for NIZAKANA. UMAMI (tastes and flavors) of fishes are reduced over time.
Percentage of NIZAKANA Soup
(Water+Sake) : Soy sauce : Sugar = 6:1:1
Water+Sake is changed by your favorites. example: Water:Sake 4:1, or 3:3
You may not prepare soup so much, it’s enough 80% of fish soaking.