Step 1

In a medium saucepan, bring water to a boil over medium heat (the amount of water should be just enough to cover the Kinmedai).

Step 2

Once boiling, put the Kinmedai in the boiling water. Remember, you do not need to cook the fish here.

Step 3

As soon as the fish’s surface becomes white, take it out from the pan and run in cold water. Pat dry the fish with a paper towel. Discard the cooking water and quickly rinse the saucepan.

Step 4

In the same saucepan, combine sake, mirin, sugar, and soy sauce, and bring to a boil over medium heat.

Step 5

Once boiling, reduce the heat to medium-low, and add the fish and ginger slice. Place an otoshibuta (a drop-lid) on top of the fish and simmer for 7-8 minutes (depending on the thickness of the fish).

Step 6

Stay around the kitchen to make sure the sauce won't evaporate too fast. Add a little bit of water if the sauce is low. Spoon the sauce over the fish a few times.

Step 7

Carefully lift the fish onto a serving plate and spoon some of the sauce over the fish. Enjoy!

Step 8

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.