Simmered Pacific Saury - Bones 'n All!

• 5 Raw Pacific saury (sanma)
• 100 ml each Soy sauce, vinegar
• 4 tbsp Sugar
• 2 tbsp Mirin
• 200 ml Water
• 1 Thinly sliced ginger

1. Remove the fish heads and cut into 2-3 chunks.
2. You don't have to remove the guts, but if you don't like the bitterness, then do so.
3. Combine the sauce ingredients and bring to a boil.
4. Add the fish, and cover with a drop lid (otoshibuta).
5. Simmer for about an hour.
6. Watch over the pot so the sauce doesn't boil down - low to medium heat should be fine.
7. When the sauce has almost evaporated and the fish is shiny, it's done.

saury, soy sauce, sugar, mirin, water, ginger

Taken from cookpad.com/us/recipes/149823-simmered-pacific-saury-bones-n-all (may not work)