Sakana no Nitsuke is one of the most iconic Japanese dishes, featuring white fish. You can enjoy the mild flavor of the fish in a sweet and savory soy-based sauce.
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What is Sakana no Nitsuke?
Sakana no Nitsuke is a traditional Japanese dish made with fish simmered in a sauce primarily composed of Japanese seasonings such as sake, mirin, and soy sauce. "Sakana" means fish, "no" indicates possession (connecting the preceding and following words), and "Nitsuke" refers to dishes simmered to infuse flavors.
This dish is one of the most commonly enjoyed choices in Japan, featuring simmered white fish. The rich and sweet-savory sauce complements the mild flavor of the fish, making it addictive. The leftover sauce also pairs well with rice.
In this recipe, I use fish fillets to make preparation easy at home, but you can also use a whole fish as long as the scales, gills, and guts are removed. The combination of fish and the sweet-savory sauce is truly delightful, so I encourage you to give it a try.
Types of fish used
Various types of fish are used in sakana no nitsuke. Flounder, cod, and kinmedai (alfonsino) are commonly used. As long as it is a white fish, you can make this dish delicious, so try using fish available in your local area.
Oily fish with a blue back, such as mackerel or sardines, known for their unique flavors, can also be used, but they will result in a slightly stronger taste. In Japan, when using these fish, they are commonly enjoyed in dishes like "Miso-ni" (dishes simmered in miso) to minimize any fishy odor.
How to remove the odor of fish
To enhance the flavor of this dish, you should prepare the fish fillets to remove their odor. In Japan, the following preparation methods are commonly used:
- Sprinkle sake over the fillets and let them sit for about 5 minutes (recommended).
- Evenly sprinkle approximately 2% of the fish's weight in salt on both sides of the fillets, then refrigerate them for a few hours to draw out excess moisture. After that, pat the fish dry thoroughly.
- Make a cross-shaped incision on the fillets and blanch them briefly for 5-10 seconds, then cool them immediately in ice water.
In this recipe, I have shared the easiest and quickest method of sprinkling sake over the fish fillets. However, if you still have concerns about residual odor, you can try combining it with other methods for better results.
Simple guide to otoshi-buta (drop lid)
When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
Commercial ones are available, but you can easily make one similar to the example shown in the photo above by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.
📋Step-by-step recipe
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 2 white fish fillets (flounder, cod, and kinmedai (alfonsino) or similar)
- - 1 Tbsp sake (for the fish fillets)
- 3.5 oz Japanese leek (naganegi) (it can be substituted with regular leek)
- 0.35 oz ginger
- ¼ cup water
Seasonings:
- ¼ cup sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Instructions
🕒 Total: 20 mins
Step 1
Sprinkle sake over fish fillets and let them sit for about 5 minutes.
Step 2
Cut Japanese leek into 2-inch (5 cm) lengths. Peel ginger and cut it into long, thin strips.
Step 3
Add water and seasonings (sake, mirin, sugar, and soy sauce) to a pan and bring it to a boil over medium heat. Once boiling, add the fillets and leeks, cover with an otoshi-buta, and let them simmer over low heat for 7 minutes.
Step 4
Remove the otoshi-buta and increase the heat to medium. Add the shredded ginger to the pan, then continue simmering for about 3 minutes, occasionally spooning the cooking liquid over the fillets until it thickens slightly.
To store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Fish fillets should be prepared to remove the odor. In this recipe, I’m using sake to reduce the odor of fish, but you can also employ another method to eliminate it.
- Simmer the fillets with naganegi (Japanese leeks) or gobo (burdock root). These vegetables help reduce the fishy odor. Additionally, ginger, which is added later, also has a similar effect.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Sakana no Nitsuke (Japanese Simmered Fish)
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 2 white fish fillets (flounder, cod, and kinmedai (alfonsino) or similar)
- - 1 Tbsp sake (for the fish fillets)
- 3.5 oz Japanese leek (naganegi) (it can be substituted with regular leek)
- 0.35 oz ginger
- ¼ cup water
Seasonings:
- ¼ cup sake
- 2 Tbsp mirin
- 2 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Sprinkle sake over fish fillets and let them sit for about 5 minutes.
- Cut Japanese leek into 2-inch (5 cm) lengths. Peel ginger and cut it into long, thin strips.
- Add water and seasonings (sake, mirin, sugar, and soy sauce) to a pan and bring it to a boil over medium heat. Once boiling, add the fillets and leeks, cover with an otoshi-buta, and let them simmer over low heat for 7 minutes.
- Remove the otoshi-buta and increase the heat to medium. Add the shredded ginger to the pan, then continue simmering for about 3 minutes, occasionally spooning the cooking liquid over the fillets until it thickens slightly.
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