Aji no Nitsuke - Stewed Horse Mackerel

This recipe was inspired by the recipe from the Japanese film "Baka's Identity" (2025, by Koto Nagata). Many thanks to the film festival.Kinotayowhich allowed us to create this recipe.

Preparation

1.Remove the scales and entrails from the horse mackerel, then rinse thoroughly.

2.Make a small cross-shaped incision in the skin to prevent it from bursting during cooking.

3.In a saucepan, combine the water, sake, mirin, soy sauce and sugar.

4.Heat over medium heat until the sugar is dissolved.

5.Add the ginger slices.

6.Once the broth has come to a boil, gently place the fish in it.

7.Cover with a cooking lid (or a sheet of baking paper) and simmer over medium heat for about 10 minutes.

8.Remove the lid and let it reduce over low/medium heat for about 5 minutes, basting the fish regularly.

9.When the broth becomes slightly syrupy and glossy, it's ready.

Tips for a perfect result:

Adding a little more ginger to eliminate any fishy smell makes the dish even more appealing to a French audience.

The key is the last step: reducing just enough to obtain a glossy, slightly thickened broth.

If you can't find horse mackerel, opt for mackerel: it will be just as delicious!