今日はお休み。時間を気にせずに手間のかかる方法でゆっくりと夕食を作ることにした
材料
白身魚 (今回は生のタラを使いました)
片栗粉
塩コショウ
*水 200cc (1カップ)
*砂糖 大さじ1
*酒 大さじ1
*みりん 大さじ1
*しょうゆ 大さじ1
*和風顆粒だし ひとつまみ
*水溶き片栗粉 (片栗粉小さじ2、水小さじ4)
作り方 (じっくり作るver)
白身魚に塩コショウをつけて10分ほど置き、キッチンペーパーで水分を除き片栗粉を両面につける
フライパンに少し多めの油を入れて熱く熱したところに、白身魚の皮目から揚げ焼く。両面焼いてね。揚げ焼いている時はお魚を触らないこと
別のフライパンに調味料を入れて沸騰させたあと、揚げた白身魚を入れて少し煮こめば完成
*水 200cc (1カップ)
*砂糖 大さじ1
*酒 大さじ1
*みりん 大さじ1
*しょうゆ 大さじ1
*和風顆粒だし ひとつまみ
*水溶き片栗粉 (片栗粉小さじ2、水小さじ4)
Translation
A Slow and Thoughtful Dinner: Japanese-Style Braised White Fish
Today is my day off, so I decided to take my time and cook dinner the slow way-without rushing, just enjoying the process.
Here’s a simple yet flavorful recipe for Japanese-style braised white fish, using fresh cod. The extra effort makes all the difference!
Ingredients
White fish fillet (I used fresh cod)
Potato starch (Katakuriko)
Salt & pepper
For the sauce:
Water 200cc (1 cup)
Sugar 1 tbsp
Sake 1 tbsp
Mirin 1 tbsp
Soy sauce 1 tbsp
Japanese dashi powder a pinch
Potato starch slurry -2 tsp potato starch + 4 tsp water
How to Make It (Slow Cooking Version)
1. Prepare the Fish:
Season the fish fillets with salt and pepper and let them sit for about 10 minutes.
Pat them dry with a paper towel and coat both sides lightly with potato starch.
2. Pan-Fry the Fish:
Heat a generous amount of oil in a frying pan until hot.
Place the fish skin-side down and pan-fry until golden brown. Flip and cook the other side as well.
Tip: Avoid moving the fish while it’s frying to keep it from breaking apart.
3. Simmer in the Sauce:
In a separate pan, combine all the sauce ingredients and bring to a boil.
Add the fried fish fillets and let them simmer gently for a few minutes to soak up the flavors.
Stir in the potato starch slurry to thicken the sauce, then it’s ready to serve!
This dish pairs beautifully with a bowl of rice and some simple side dishes. Taking my time to cook like this made dinner feel extra special tonight. Hope you enjoy trying it too!
