Main ingredients
black sea bream headradishshiitake mushroomChinese pepperpremium soy saucemirinrice winegingergreen onion
Jung Ho-young's Black Sea Bream Head Stew
A premium fish dish featuring rich winter delicacy, black sea bream head braised in a sweet and savory Japanese-style soy sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Never add soy sauce before sweetness—it will make the fish flesh tough and cause seasoning to sit on the surface. Always apply sweetness first.
- Carefully remove all foam and floating impurities during boiling to completely eliminate the fish’s characteristic fishy odor and off-flavors.
- If tamariki soy sauce is unavailable, use a small amount of natto soy sauce to achieve the rich, appetizing color typical of braised dishes.
- In the final stage of braising, use high heat to reduce the broth quickly—this gives the dish its glossy, mouthwatering sheen.
Recommended for
- Those who want to try authentic Japanese-style stew using leftover black sea bream heads after eating sashimi.
- Anyone looking to master the recipe for a sweet-savory, deeply flavorful fish stew.
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