Wash out the fish blood from the sea bream parts and remove the scales. First, boil about 2 litres of water in a kettle.
Place the sea bream on a rack in the sink.
Pour hot water over the entire fish, pour a lot over the head.
Put cold water in a bowl (It's better if you use ice water!) and put in the fish immediately after pouring hot water over them.
After the fish has cooled down, move it to a pan. If there is any remaining scales or blood, make sure to remove it.
For those of you adding burdock root, refer to this step. Add in burdock root cut into 5 cm.
Put the sea bream, sake, and sugar into the pan. Cover with a lid and simmer at a medium-strong heat. Once the eyes become white this is a sign that it is cooked, so add mirin and soy sauce.
Now, while ladling it with broth occasionally, boil it gently until it thickens.
Serve and enjoy!
Story Behind this Recipe
I was inspired when my husband told me he wanted to eat delicious sea bream ara (bones), and I was finally able to come up with this recipe through trial and error. I wonder how many times I failed! This time I won some cooking sake in a contest, so I decided to upload this recipe.
When frying the sea bream bones, don't add water. You will fail. If you think the flavor is not strong enough, adjust by adding sake to your preference (I learned this from a fish shop). When arranging the sea bream in the pan, be especially careful not to pile it up on the head.