Ayu no kanroni

Method

1. 1 Grill the whole ayu fish on a dry grill for 8 minutes until the outside is seared.
2. 2 Grilling the fish before braising prevents the skin from peeling off during the two-hour braising process.
3. 3 Boil some diluted green tea, then place the fish in the teapot and simmer for 60 minutes over the lowest heat.
4. 4 Soaking the fish in tea water helps remove the fishy smell and soften the bones.
5. 5 Add soy sauce, mirin, sake, and sugar, then simmer for another 90 minutes.
6. 6 Simmering for a total of 2 hours and 30 minutes makes the fish bones soft enough to eat the whole fish; that's what kanroni means.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: Incubate under high pressure for 35 minutes, then release the pressure naturally and simmer the sauce for 12 minutes.