Braised Fish in the Japanese Way

Braising is a favorite way of cooking fish in Japan; it is second only to grilling in popularity. Seasonal fish, whole or filleted, is cooked in a broth flavored with sake (rice wine), mirin (sweet cooking wine), and shoyu (soy sauce). Miso, vinegar, salt, pickled plums, and herbs and spices are added in the braising of strongly flavored, oily fish, such as sardine, mackerel, and pike.

Popular fish for braising are karei (sole), tai (sea bream),