Combine all ※ ingredients to make the soup. Bring to a boil.
Pat dry the halibut with paper towels to remove any excess moisture.
Drop the halibut fillets into the boiling sauce. If any parts are poking from the surface, pour the sauce over.
Cover with a small lid that sits right on top of the food (a drop lid, or "otoshibuta" in Japanese) or a piece of parchment paper and simmer for 20 minutes. Make sure the sauce doesn't boil over or burn.
Story Behind this Recipe
We like eating traditional Japanese dishes in our family, and this recipe is one of our favorites.
Add the halibut to the sauce when it's boiling to avoid the fishy odor. Please double the amount of water and other condiments if you have lots of fish.