Stewed Sea Bream Cutoffs

Stewed Sea Bream Cutoffs

This goes perfectly with rice or with evening drinks. The fattiness around the eyes and jaw are delicious. The seasonal burdock is soft and soaks up the delicious broth.

Ingredients: 2 servings

Sea Bream cuttoffs (head, spine, tails)
Seasonal burdock
1 cup - 200ml
1 cup - 200ml
1/2 cup
4 tablespoons
Soy sauce
70 ml


1. Pour hot water over the fish.
2. Rinse in cold water and descale using the back of a knife.
3. This is seasonal burdock.
4. Cut the burdock into easy-to-eat sized pieces.
5. Put the burdock in a pan, add water, sake, mirin, sugar, and the boiled Sea Bream pieces. Boil for 4-5 minutes on heat, diligently remove the scum.
6. Add 1 tablespoon soy sauce, and then add the rest.
7. Make a drop lid by covering the pot with aluminum foil and steam for 12-13 minutes.
8. In between, spoon the sauce over the fish.
9. Add soy sauce at the finish.
10. Done!

Story Behind this Recipe

I had successfully acquired sea bream cutoffs and seasonal burdock and wanted to make something delicious.