How to make delicious simmered saury

"Sanma no Nimono" (Simmered Pacific Saury) is one of the dishes that allows you to savor the tastes of autumn, and its deliciousness and flavor are exceptional. In this recipe, fresh pacific saury is carefully prepared and then slowly simmered in a broth, bringing out the rich umami of the fish.

Pacific saury is a fatty fish, and simmering it further enhances the sweetness and tenderness of its fat. The simmering liquid uses seasonings such as soy sauce, mirin, and dashi, creating a rich flavor that pairs perfectly with the saury.

The simmering process makes the saury flesh moist and tender, easily flaking, and even the bones become soft. With every bite, you'll be impressed by the unique flavor and umami that spreads through your mouth.

Simmered Pacific Saury is visually appealing and satisfyingly hearty. It's an excellent accompaniment to rice or sake, adding color and enjoyment to meals with family and friends.

Simmering dishes slowly over time allows the flavors of the ingredients to penetrate deeply, resulting in a richer, more profound taste. The deliciousness of Simmered Pacific Saury stems from its characteristic cooking method.

We encourage you to try this recipe and enjoy "Sanma no Nimono," a quintessential autumn dish. You'll surely be captivated by its rich flavor.

Fish stew tastes delicious when simmered over high heat.

1. Gut 2 Pacific saury cleanly with a knife, make diagonal incisions, sprinkle with coarse salt (2), then rinse.

2. Prepare a sauce by mixing dark soy sauce (3), chili powder (2), sugar (1.5), grated garlic (1), ginger powder (0.3), pepper (0.3), salt (0.3), cooking oil (3), shochu (1), and water (2 cups). Cut daikon radish into large pieces.