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Tai Kabuto Ni (Simmered Sea Bream Head)
1 sea bream head (about 1.5kg)
1 pc tofu
1 slice lotus root
10cm burdock (sliced)
2 slices ginger
For sauce:
90ml dashi
90ml shoyu
90ml mirin
90ml sugar
4 slices ginger
Method:
Mix together sauce ingredients in a pot and bring to the boil.
Put in fish head and allow to simmer for 15 minutes.
Add all other ingredients and simmer another 3 minutes. Serves 2.
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