Amberjack Simmered in Miso

• 3 pieces Amberjack (buri)
• 1 Boiled egg (or daikon if you like)
• 200 ml Water
• 100 ml Sake
• 2 tbsp Sugar
• 1 1/2 tbsp Soy sauce
• 2 tbsp Miso

1. Please pick out a fresh amberjack with a pink flesh.
2. If it's fresh, you just need to rinse the blood.
3. This time I used a rather large slab around the jaws.
4. Add the ingredients and let boil.
5. Arrange the amberjack and cover with an otoshibuta.
6. Simmer for 5 minutes over medium heat.
7. Skim off the scum as needed.
8. Add miso, cover, and simmer for another 10 minutes or so.
9. Add a peeled boiled egg.
10. If the sauce starts to reduce, add water to prevent it from burning.
11. Coat the fish with sauce once it starts to thicken with the glaze.
12. Be careful not to let it burn (it took about 20 minutes this time.)
13. Serve on a plate.
14. Cut the boiled egg in half and pour plenty of sauce over it.
15. You could also simmer the fish with thick slices of daikon radish.
16. I used the part around the jaws since it's fatty, delicious, and cheap.
17. A normal fillet will cook faster.

amberjack, egg, water, sake, sugar, soy sauce

Taken from cookpad.com/us/recipes/150607-amberjack-simmered-in-miso (may not work)