So Tender! Sea Bream Parts

So Tender! Sea Bream Parts

Ara (the parts of the fish left over after it's been fileted) are cheap and delicious! This will really help you out if you're a homemaker.

Ingredients: 1-2 people

Sea bream parts (ara)
1 fish
Cooking sake
200 cc (about 6.7 oz)
2 tablespoons
Soy sauce
3 tablespoons
2 tablespoons
(If available) Burdock root
as much as you like


1. Wash out the fish blood from the sea bream parts and remove the scales. First, boil about 2 litres of water in a kettle.
2. Place the sea bream on a rack in the sink.
3. Pour hot water over the entire fish, pour a lot over the head.
4. 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.
5. After the fish has cooled down, move it to a pan. If there is any remaining scales or blood, make sure to remove it.
6. For those of you adding burdock root, refer to this step. Add in burdock root cut into 5 cm.
7. 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.
8. Now, while ladling it with broth occasionally, boil it gently until it thickens.
9. 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.