All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ainame no sattoni, shoga-aji / quick-simmered lingcod in ginger-flavored broth

A quick, simple fish dish infused with ginger. Very light on your stomach, too.


1-2 fillets (200-300 g) lingcod (220 g in photo)
1 knob ginger
100 cc water
3 tbsp sake
2 tbsp soy sauce


Sogigiri slice fish at a slant into 2 cm wide pieces.
Thinly slice ginger.


In a pot, put water, sake, soy sauce and ginger, and bring to boil.


Place fish in a single layer (do not overlap pieces).

When broth boils again, flip fish, remove from heat, cover, and let cook in broth.

  • Any white-fleshed fish works.
  • Fish is cooked while cooling in the broth, which ensures a very tender texture.
  • Sogigiri is used when slicing relatively thick ingredients to obtain an even thickness with a larger cut surface for faster cooking. In addition to fish, it is also used with vegetables, such as the white part of hakusai napa cabbage.
  • If you prefer a somewhat sweet flavor, mix sake with mirin.

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