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RECIPE
Ingredients ((The quantity for easy preparation): These are quantities and recipes for the festival meal. Seasonings are approximate and can be adjusted during cooking.)
- Ara (using about a 10kg fish) 1 fish
- Umakuchi soy sauce (sweet soy sauce) As needed
- Sake 7 shō (unit of volume, approximately 1.8 liters)
- Light soy sauce As needed
- Mirin(=sweet rice wine) As needed (for adjustment)
- Sugar (white sugar, yellow-granulated sugar, black sugar) Approximately 7-8kg
- Daikon radish As needed
How to cook
1. Remove the scales from the Ara.
2. Leave the gills to prevent the fish body from falling apart.
3. Remove the internal organs and stuff the fish with thick slices of daikon radish.
4. In a large pot of custom size, add sake and heat it, bringing it to a boil to evaporate the alcohol.
5. Add soy sauce, mirin, and sugar to create a lightly seasoned sauce.
6. Use a fish pick to make numerous punctures in the body, creating small holes to allow the flavor to penetrate easily.
7. Layer two pieces of stainless steel mesh or cheesecloth, and wrap the Ara in them.
8. Wrap the gills and tail of the Ara with aluminum foil.
9. Place the pre-treated Ara in the seasoned sauce, heat it over low heat.
10. Insert daikon radish into the gills, place daikon radish under the tail, and shape it.
11. Heat the fish body while pouring the seasoned sauce over it.
provider : "Kameyama Fish Store" in Nakamachi, Karatsu City
Recipes vary depending on the region and home.