Please pick out a fresh amberjack with a pink flesh. If it's fresh, you just need to rinse the blood. This time I used a rather large slab around the jaws.
Add the ○ ingredients and let boil. Arrange the amberjack and cover with an otoshibuta. Simmer for 5 minutes over medium heat. Skim off the scum as needed.
Add miso, cover, and simmer for another 10 minutes or so. Add a peeled boiled egg. If the sauce starts to reduce, add water to prevent it from burning.
Coat the fish with sauce once it starts to thicken with the glaze. Be careful not to let it burn (it took about 20 minutes this time.)
Serve on a plate. Cut the boiled egg in half and pour plenty of sauce over it. You could also simmer the fish with thick slices of daikon radish.
I used the part around the jaws since it's fatty, delicious, and cheap. A normal fillet will cook faster.
Story Behind this Recipe
This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).
Please pick out a fresh amberjack with a pink flesh. For a big slab, I recommend simmering it down for a more concentrated flavor. When this is simmered with sake and miso, it absorbs the fishy smell and becomes fluffy. Mackerel will also work with this.