Simmered kipper and potatoes
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.
- 5 kipper "migaki nishin"
- 1 cup rice bran "komenuka
- 3 (big size) potatoes
- 1 (big size) carrot
- 4 inch Kombu
- soup stock (second soup stock)
- sake, mirin, salt, soy sauce
- 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.
- Cut Kombu into 1/2 inch by 1/2 inch.
- Wash migaki nishin and remove scales. Cut into 1 inch width.
- Cut potato into 1 inch by 1 inch, soak into water for 10 minutes.
- Cut carrots into 1 inch by 1 inch.
- Put Kombu, migaki nishin, potato and carrot in pressure cooker, pour soup stock.
- Add 3 tablespoons sake, 1 tablespoon mirin, a little of soy sauce and salt. Cover with drop-lid and cover with lid and heat.
- Simmer for 3 minutes after weight started to turn, and stop to heat.
- When pressure become flat, take off lid. Cover with drop-lid and simmer for a while.