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Amberjack Simmered In Miso Recipe

Amberjack Simmered in Miso Recipe
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Prepare the ingredients before making Amberjack Simmered in Miso in your home. Then, follow these steps below to serve Amberjack Simmered in Miso for your family or friends.

Ingredients: Amberjack Simmered in Miso

  • 3 pieces Amberjack (buri)
  • 1 Boiled egg (or daikon if you like)
  • Flavoring ingredients:
  • 200 ml ○ Water
  • 100 ml ○ Sake
  • 2 tbsp ○ Sugar
  • 1 1/2 tbsp ○ Soy sauce
  • 2 tbsp Miso

How to Make Amberjack Simmered in Miso

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Amberjack Simmered in Miso in your home by yourself.

    Step 1
  • Please pick out a fresh amberjack with a pink flesh. If it's fresh, you just need to rinse the blood. This time I used a rather large slab around the jaws.
  • Step 2
  • Add the ○ ingredients and let boil. Arrange the amberjack and cover with an otoshibuta. Simmer for 5 minutes over medium heat. Skim off the scum as needed.
  • Step 3
  • Add miso, cover, and simmer for another 10 minutes or so. Add a peeled boiled egg. If the sauce starts to reduce, add water to prevent it from burning.
  • Step 4
  • Coat the fish with sauce once it starts to thicken with the glaze. Be careful not to let it burn (it took about 20 minutes this time.)
  • Step 5
  • Serve on a plate. Cut the boiled egg in half and pour plenty of sauce over it. You could also simmer the fish with thick slices of daikon radish.
  • Step 6
  • I used the part around the jaws since it's fatty, delicious, and cheap. A normal fillet will cook faster.
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