Dry Fish

Hoshisakana

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Extensive use is made of dry fish in Japan, and all kinds of fish are dried. For this particular dish, the dry fish is skinned and boned, soaked for 12 hours in a mixture of meering, a sweet white Japanese wine, also made from rice, saké and Shoyu. It stands in this marinade for 20 hours, is then hung up for 1 day to dry and is baked in the oven and served plain without any sauce.