Choi Kang-rok's Braised Fish in Soy Sauce (Nitsuke)

Cooking tips 💡

• The unique aroma of burdock root is most concentrated near the peel, so handle it lightly with a scrubber to just remove dirt, preserving the fragrance.
• The step of spreading burdock root widely like a cushion is essential to prevent the fish flesh from breaking or sticking to the bottom of the pot.
• Unlike typical braising, cooking quickly over high heat instead of low heat for a long time keeps the fish flesh moist and prevents it from becoming dry and crumbly.
• It's most delicious when you flake off the flesh, dip it lightly into the sweet and savory sauce pooled in a bowl, and eat it with the burdock root.

Recommended for 🙋

• ⭐Those who want to enjoy an authentic, tender, and moist Japanese-style braised fish at home.
• ⭐Those who want to learn Chef Choi Kang-rok's precise cooking tips and golden sauce ratio.
• ⭐Those who desire a sophisticated dish that harmonizes the subtle aroma of burdock root with a sweet and savory sauce.