Nitsuke is a very important cooking technique in Japanese cuisine when preparing fish. Make a strongly flavored sauce first, add fish to the sauce, and cook. You could reduce the sauce until very thick, or finish the sauce rather thin for a lighter flavor. On the other hand, Nimono or Nishime is usually vegetables cooked in water or broth first, then flavored with seasonings. Vegetables may not be properly cooked through in an already strongly flavored sauce, therefore, Nitsuke is not a good way to prepare vegetables.
You could put raw fish directly in the sauce, however, the dish will have a more pleasant flavor in the end if you take an extra step. By first blanching fish in boiling water for a couple of seconds, that will remove undesirable fishy smell. Ginger also helps cut the fishiness and gives a nice complementary flavor to the fish.
If you don’t like yellowtail or want something else, you can use any white flesh fish, such as cod or sole. It is very quick to make, and very traditionally Japanese. Add some Miso Soup and Steamed Rice, and you will have a perfect Japanese meal!
- 2" ginger
- 2 white long onions
- 2 fillets yellowtail
- ice water
- 2/3 cup (160ml) water
- 1/4 cup Sake
- 3 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp sugar
- Peel and slice ginger thinly. Cut white long onions into 2" lengths. Blanch fish fillets in boiling water for a couple of seconds. Immediately transfer to ice water. Remove after cooled, and pat dry with a paper towel.
- In a medium pot, put water, Sake, Soy Sauce, Mirin, and sugar, and let them boil. Add ginger, onions, and fish into the pot. Place parchment paper over the fish, and cook about 10 minutes.