Japanese fish stew with sauce

1. Wash the fish, then put the pieces in a medium-sized saucepan. It is better to choose white fish, but this is not a prerequisite.

2. In another saucepan, boil half of the water - a liter. You can even take a little more water. As soon as the water boils, pour it on the fish pieces. It is necessary that the fish is completely covered with boiling water. We wait for about a minute, after which we drain the water. During this time, the fish will cook a little and a characteristic aroma will appear. We immerse the fish in the remaining cold clean water for half a minute and drain the water again.

3. In a separate saucepan, mix sake, mirin and soy sauce. Add granulated sugar to them, then put the saucepan on medium heat. Bring the mixture to a boil, stirring constantly. It is necessary that the sugar crystals completely dissolve.

4. When the mixture boils, put the pieces of fish in it, cover the pan with a lid. Cook the fish for 10 minutes on medium heat. The sauce will decrease by half during this time. If there is still a lot of it, we increase the cooking time.

5.The sauce has become half as much - it's time to add tamari sauce and pre-grated fresh ginger root. Cook everything together for another 5 minutes (until the sauce thickens), then remove the pan from the heat.

6. We put the fish on four portioned flat plates, pour boiling sauce on top. And immediately serve on the table with a side dish of fresh ginger or boiled vegetables. If desired, we decorate the finished dish with sprigs of fresh herbs or something else to your taste.

Bon appetit!