Bluegill Simmer

• 2 Bluegill
• 3 tbsp Soy sauce
• 3 tbsp Kombu-based mentsuyu
• 1 tbsp Mirin
• 2 tbsp Sugar
• 100 ml Water
• 1 Lotus root

1. Catch your bluegill.
2. You know you have a bluegill if the gills are really blue.
3. This fish is also known as "biwakodai".
4. It's against the law to transport these fish or throw them back while still alive, so kill them on the spot.
5. Pour hot water on both sides of the fish for de-scaling.
6. Wash with salt and scrub to remove the scales.
7. The fins and tail are particularly slippery, so wash these areas very well.
8. Cut them off with scissors, if you like.
9. The spikes are sharp so be careful.
10. Insert the scissors and cut along the belly, from the tail to the mouth, then gut.
11. Wash well.
12. Combine the liquids to make the base for the broth, cut the lotus root into desired sizes, then heat together in a pan.
13. Once it comes to a boil, add the bluegill.
14. Add cuts diagonally to help the flavors soak in.
15. Cover with a drop-lid and simmer over low heat.
16. Turn over occasionally and ladle the juices over the fish.
17. Once the juices have reduced by half, turn off the heat.
18. Here it is garnished with greens from my garden.
19. Enjoy!

bluegill, soy sauce, mentsuyu, mirin, sugar, water, lotus root

Taken from cookpad.com/us/recipes/172199-bluegill-simmer (may not work)