Jang Ho-jun's Braised Sea Bream Head
A premium dish made by braising sea bream head and burdock root in a traditional Japanese style until sweet and savory, maximizing deep umami and a tender texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- When braising, if salt (soy sauce) is added from the beginning, the ingredients won't absorb sweetness well. So it's essential to add sugar and mirin first to fully infuse sweetness, then add soy sauce for a balanced flavor.
- During cooking, make a drop-lid (otoshi buta) by piercing a hole in the center of cooking foil or paper foil and cover the pot. This circulates the liquid up and down, ensuring even seasoning.
Recommended for
- For those who want to try making the luxurious and authentic braised sea bream they've tasted at Japanese restaurants right at home.
- For those looking for the ultimate snack to serve with sake or cheongju for entertaining guests or special occasions.
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