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Recipes
Inatori Kinme
Boiled Inatori Kinme
- Marine Products
- Japanese style
Ingredients (5 servings)
| Inatori Kinme | 1 fish (large/approx. 1kg) |
| Ginger | About XNUM X g |
| Sauce | ||||||||
|
Method
After removing the scales, gills, and gut, cut the "Inatori Kinme" into 3 pieces, then cut into 5 to 7 equal pieces (split the head in half).
Thinly slice ginger with skin on
Mix all the seasonings in advance, add the sauce to the pot, and bring to a boil over high heat.
Place ❶❷ in a pot and when the simmering liquid starts to swirl, drop the lid with aluminum foil and turn the heat to medium.
Simmer for about 10 minutes, adjusting the heat so it doesn't boil over. When the fillets start to look glossy, turn off the heat, transfer to a plate, and it's done!
Key Points
Point ❸
If you prefer a lighter taste, dilute the sauce with water to adjust the concentration.
Points of ❸❹
When you put the fillets in the pot, adjust the size of the pot so that the sauce covers them (you can also use a frying pan).
*Recipe provided by: Yoshihiko Chishima, creator of the Fujinokuni food capital (Amimoto Ryori Tokuzomaru)
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*The recipe is information published in the August 29 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Inatori Kinme
Super fresh, high-quality golden bream fish that is fished on a day-to-day basis by line fishing in the waters around Izu and shipped on the same day. The local Higashiizu town is also promoting the event throughout the town.
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