Photograph of the finished Ayu no kanroni

Japan · Cá ayu om nước tương ngọt

Ayu no kanroni

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ayu fish Ayu fish 3.1 lb
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Mirin Mirin ¾ cup
  • Photograph of Cooking sake Cooking sake 1 cups
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Green tea Green tea 1.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup

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.

Start cooking