Simmered kipper and potatoes

Highslide JS
Potato takes taste of a herring well

The herring was brought to Toyama in the Edo era by trade of a goods-carrying merchant ship, but completely receives my home for the benefit.



  1. Soak migaki nishin and 1 cup rice bran in water for 24 hours. Rice bran remove a harsh flavor and make a body becomes tender.
  2. Cut Kombu into 1/2 inch by 1/2 inch.
  3. Wash migaki nishin and remove scales. Cut into 1 inch width.
  4. Cut potato into 1 inch by 1 inch, soak into water for 10 minutes.
  5. Cut carrots into 1 inch by 1 inch.
  6. Put Kombu, migaki nishin, potato and carrot in pressure cooker, pour soup stock.
  7. Add 3 tablespoons sake, 1 tablespoon mirin, a little of soy sauce and salt. Cover with drop-lid and cover with lid and heat.
  8. Simmer for 3 minutes after weight started to turn, and stop to heat.
  9. When pressure become flat, take off lid. Cover with drop-lid and simmer for a while.