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.

<Ingredients>

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


<Directions>
1.

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

2.

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

3.

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.

<Notes>

• 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.