‘Nizakana’ literally means ‘Simmered Fish’. Fish fillets or cutlets are simmered in Sake (Rice Wine) and Soy Sauce. The sauce is commonly sweetened with Mirin or/and Sugar. This is the easiest and very popular method to cook fish in Japan. Depending on the type of fish, you may wish to add Ginger or Garlic. Today, I used Spanish Mackerel, ‘Sawara’ in Japanese. Snapper, Mackerel, Tuna, Cod and Bonito family fish are all suitable.
4 cutlets OR fillets Fish of your choice *Today I used Spanish Mackerel
1 to 2 tablespoons Sake (Rice Wine) *Important!
1/4 cup Soy Sauce
1/4 cup Mirin
2 tablespoons Sugar *The amount is up to your preference.
1/4 cup Sake (Rice Wine) OR Water
Some slices of Ginger OR Garlic *Today I used a small piece Ginger, sliced into fine strips
- Place Fish cutlets OR fillets on a large plate, sprinkle with Sake (Rice Wine), and set aside. This process is important to achieve clean & pleasant flavour.
- Place Soy Sauce, Mirin and Sugar in a frying pan, heat over medium heat until Sugar dissolved. Check the flavour, add extra Sugar if you like.
- Add Sake (OR Water) and Ginger (OR Garlic), and bring to the boil. Once the sauce starts boiling, place the fish, cover with a lid and cook for 3 to 4 minutes.
- Carefully turn the fish over, cover with the lid, and cook for 3 to 4 minutes. Remove the lid and allow the sauce thickens slightly.