Sunday 29 July 2012

Iwashi no Kabayaki

This is seasoned Pond smelt that is cooked in a similar style to Unagi. It requires a lot of patience but has a good taste and the Tare Sauce can be used for many other dishes.


Ingredients:
One Pack of Smelts
1/2 cup of flour


Tare Sauce:
1/4 cup water
1/4 cup mirin
2 Tablespoons sugar
1/4 cup shoyu (soy sauce)
6 Tablespoons vegetable oil












Steps: first off mix all of the ingredients for the Tare Sauce together inside a bowl. After that stir the bowl so that the sugar gets fully dissolved into the sauce. Then put the sauce into a pan and heat until boiling, after it boils over leave it to simmer on low heat while cleaning the fish.


Now comes the Meticulous Part, meaning that you have to clean the fish before it can be used. Cleaning a Smelt: 

Step 1:Cut off the head behind the gill cover on a slight angle so that the pectoral fins are removed in the cut.

Step 2:Insert knife or scissors into anus and cut along the belly to the point where the head was removed. With finger or spoon, remove entrails by starting at the anus and scraping forward.

Step 3: and rinse by running under cold water. Scaling or skinning is not necessary, but can be done by scraping with a toothbrush or finger.


After you have finished cleaning the smelt, slice them in half and then cover in flour and let it stay for 5 mins. 


 






Then fry some oil on a pan and then fry the fish until it is golden brown. Then let the fish set while the Tare Sauce is simmering. Then Place the fish into the Tare sauce and boil until it sticks to the fish.


When the fish is finished cooking plate it and then garnish it with some sliced nori or any green that you have available. There you go Iwashi no Kabayaki. You will notice that the Tare Sauce tastes exceptionally good even though it is quite simple, you can reuse this sauce with any other meat or fish dish that suits your taste.

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