Aji Nimono Recipe

Aji Nimono  AKA Simmered Jack Mackerel

1 part soya sauce
1 part mirin
1 part sake
ginger, sliced julienne
jack mackerel

Remove the head and guts of the jack mackerel. Fillet. Remove the lateral line and centre bones.
1:1:1 is the portion of the soya sauce, mirin and sake. I used a very small Chinese tea cup for measuring. Perhaps it was about 50ml.
Add the liquid and ginger to a fairly hot frypan.
Add the fillets. Simmer each side for about a minute each side if that.
Serve immediately.

If you don’t want the fish to curl then you could use bamboo skewers.


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