Simmered cod roe

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The feast of the coldest season
< bowl / old Kutani >

Manners are bad, but it is the deliciousness that it covers rice with this, and it is not stopped eating.



    Cut mako
    Cut mako
  1. Put Kombu in pan and pour 2 cups water. Leave for 30 minutes.
  2. Wash mako by salty water. Cut it lenghtwise into two, width into 1 inch.
  3. Put mako into pan (1) and heat.
  4. Simmer over a high flame for a while, then mako warp, so add 2 tablespoons sake, 1 tablspoon mirin, sugar and soy sauce and a pinch of salt. Simmer for 30 minutes over a low flame.