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Braised Yellowtail Collar (Buri Kama no Nitsuke)

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredient

    • 🐟 2 pieces yellowtail collar (250g)
    • 🧂 A pinch of salt

  • Vegetables

    • 3 slices of ginger
    • 1/2 burdock root (90g), sliced

  • Seasonings

    • 2 tbsp sake
    • 2 tbsp mirin
    • 🍬 1 tbsp sugar
    • 🧂 2 tbsp soy sauce
    • 💧 150ml water

ÉTAPES

1

Sprinkle salt lightly over the yellowtail collar and let it sit for 10 minutes.

2

Cut the burdock root into 4cm pieces, then halve them lengthwise. Soak in water for 1 minute and drain.

3

Bring a pot of water to a boil, blanch the yellowtail collar briefly, then rinse under running water to remove blood and scales. Pat dry with a paper towel.

4

In a pot, combine the seasonings (sake, mirin, sugar, soy sauce, water) and sliced ginger. Bring to a light boil, then add the yellowtail collar and burdock root. Spread them out evenly and place a drop lid (otoshibuta) on top. Simmer on low heat for 15 minutes.

5

Remove the lid and drop lid, then simmer on medium heat while spooning the sauce over the fish for 3–4 minutes to reduce the liquid.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh yellowtail collar for the best flavor.Adjust the sweetness by varying the amount of sugar or mirin.Serve with steamed rice and miso soup for a complete Japanese meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.