Step 1

In a fry pan or Dutch oven over high heat, combine the dashi, sake, mirin, soy sauce, sugar and ginger and bring to a boil. Add the fish to the pan, skin side up, in a single layer and cover with a piece of foil crimped into a round about 2 inches smaller in diameter than the pan. Reduce the heat to a simmer and cook for 12 minutes. The fish will be fully cooked after about 8 minutes; the longer cooking time is meant to infuse the fish with the flavor of the cooking liquid.

Step 2

Remove the foil, transfer the fish to a plate and increase the heat to bring the liquid to a boil. Add the tofu to the pan and cook, turning once, until the liquid reduces slightly and its flavor intensifies, 8 to 10 minutes.

Step 3

Return the fish to the pan and continue cooking, basting constantly with a spoon, for 1 to 2 minutes.

Step 4

Serve immediately in shallow bowls with some of the cooking liquid. Or, even better, remove from the heat, cover with the crimped foil and let the fish sit for 10 to 15 minutes, so the fish absorbs even more flavor from the sauce. Serves 4.

Step 5

Adapted from Mastering the Art of Japanese Home Cooking, by Masaharu Morimoto (Ecco, 2016)