Sakana No Nitsuke

In Japanese cooking, simmering (ni) is a very important method of cooking. For the non-Japanese, the idea of simmering may imply slow-cooking stews, but in Japan simmered dishes are prepared ever so quickly. Nitsuke refers to a simmering broth made of sake, soy sauce, mirin and dashi used primarily with fish. A quintessential, everyday cooking Japanese broth, Nitsuke takes only a few minutes to make but will bring tons of flavour to your cooking.