Karei is a species of flatfish popularly consumed in Japan. It's simmered in soy sauce based broth in this dish.
- 4 karei slices (washed and scaled), or fillets, or whitefish fillets, about 1 lb
- 1 1/4 cup dashi stock
- 1/3 cup sake
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp mirin
- 1 inch piece fresh ginger root, thinly sliced
Put dashi, sake, soy sauce, sugar, and mirin in a large skillet. Add ginger slices. Put on high heat and bring to a boil. Place the fish in the broth. Simmer on high heat for a few minutes. Turn down the heat to low. Put on a drop lid. Simmer for about 15 minutes, or until cooked through. It takes longer to cook fish with egg sacs.
*Makes 4 servings