Name: How to Make Sakana no Nitsuke (Japanese Simmered Fish)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 250g flounder fillets (with eggs); 20g ginger; 2.5Tbsp soy sauce; 2Tbsp mirin; 1Tbsp sugar; 100ml cooking sake; 100ml water; Julienned ginger (for the toppings); Julienned Japanese leek (for the toppings)

How to Make Sakana no Nitsuke (Japanese Simmered Fish)

Fish Simmered Good for Two Under 20 Minutes Easy

If you ask Japanese people what the most traditional Japanese fish dish is, many would answer “sakana no nitsuke.”

Sakana no nitsuke refers to fish simmered in a sauce typically made with soy sauce, sugar, mirin, and sake. The sauce has a sweet, soy sauce-based flavor that is characteristic of many traditional Japanese dishes.

Sakana (fish) is, of course, the main ingredient in this dish, but you might wonder what types of fish are typically used. Almost any fish can be used for sakana no nitsuke, but some common choices include white-fleshed fish like flounder (karei), red bream (kinmedai), sablefish (gindara), and rockfish (mebaru), as well as darker-fleshed fish like Spanish mackerel (sawara), mackerel (saba), yellowtail (buri), and Pacific saury (sanma).

These fish are simmered in the sweet, soy sauce-based sauce, allowing them to absorb the seasonings and become perfectly complementary to steamed rice. If you have tamari shoyu, it will enhance the depth of flavor and add a nice shine to the dish.

Eating fish dishes is beneficial for your health as they contain protein, omega-3 fatty acids, vitamins, and minerals. The health benefits vary depending on the type of fish you choose. Valuable nutrients can be lost in the sauce during simmering, so it’s better to consume the sauce along with the fish for maximum health benefits. If you’re concerned about excessive salt intake, consider making the sauce lighter.

When making sakana no nitsuke at home, keep these tips in mind:

Do “shimofuri” as preparation: Shimofuri is a Japanese technique where fish is briefly soaked in boiling water until the surface turns white. This process helps remove any odor and makes it easier to remove the scales.
Don’t flip the fish while simmering: Instead, use a drop lid (otoshibuta) to circulate the sauce over the fish. This ensures even seasoning without the need to flip the fish, which can cause it to break apart as it becomes delicate when cooked.
Don’t cook it too long: Simmering the fish for too long can cause it to become tough. Aim to keep the simmering time to about 10 minutes.
Handle with care: When transferring the cooked fish to a dish, do so carefully to avoid breaking it apart, as the flesh is delicate. Using a flipper can be helpful.

Compared to grilled fish, some people might find simmered fish a bit more challenging to prepare. However, it only takes about 10 minutes to cook. Enjoy authentic Japanese flavors at home!

Overview

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Total servings: 2

Difficulty: Easy

Ingredients

250g flounder fillets (with eggs)
20g ginger
2.5Tbsp soy sauce
2Tbsp mirin
1Tbsp sugar
100ml cooking sake
100ml water
Julienned ginger (for the toppings)
Julienned Japanese leek (for the toppings)

Expert's Tip

For an authentic and richer flavor when making nitsuke, consider using tamari soy sauce. Unlike regular soy sauce, tamari undergoes a longer fermentation and aging process of over a year, resulting in a thicker texture and a more robust umami flavor. This makes it an ideal complement not only for nitsuke but also for dishes like teriyaki and tsukudani, enhancing their depth and richness.

Instructions

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1) Gather the Ingredients

Gather all the ingredients. Flounder fillets (with eggs), ginger, soy sauce, mirin, sake, sugar, water, julienned ginger, and julienned Japanese leek.

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2) Prepare the Ingredients

Slice the ginger for simmering and score the skin of the fish to allow the seasonings to infuse well.

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3) Prepare the Fish

Prepare a frying pan with water and bring it to a boil. While the water is heating, prepare a bowl with ice and water.

Once the water is boiling, place the fish on a mesh skimmer and sink it into the boiling water until the surface turns white. (There’s no need to cook it through.)

Then, quickly transfer the fish to the cold water and gently remove any scales and sliminess with your hands. If you have more fish, repeat the process for the rest.

Remove any excess water from the fish and set it aside.

4) Prepare the Seasoning Mixture

Clean the same frying pan, then add the soy sauce, mirin, sugar, cooking sake, water, and sliced ginger. Heat over medium heat, stirring to dissolve the sugar and combine all the ingredients.

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5) Simmering the Fish

Once the seasoning mixture comes to a boil, add the fish, skin side up, and wait for the mixture to boil again.

Remove any scum with a ladle and reduce the heat.

Cover the fish with aluminum foil, ensuring the heat and seasoning mixture circulate underneath, and adjust the heat as needed to maintain a steady simmer.

Continue simmering for about 8-10 minutes, then remove the aluminum foil and transfer the fish to plates.

If desired, continue simmering for another 3-4 minutes over high heat until the seasoning mixture thickens.

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6) Serve and Enjoy!

Drizzle the seasoning mixture over the simmered fish and top with ginger and Japanese leek, if desired. The fish is soft and fluffy, so start eating from either side, dipping each bite in the sauce and removing any bones you encounter. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya