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Sunday, December 16, 2012,8:14 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Rinse the fish head and slice in half.
  • Mix fresh water, sake, mirin, soybean sauce, hondashi and brown sugar in a pot and simmer over medium heat for approximately 10 minutes.
  • Add fresh ginger slices and place fish head into the mixture, with the back side facing up and do not place on the top of each other.
  • Bring to a boil for around 3 minutes and reduce heat. Continuously spoon up the simmering mixture and pour over the fish head.
  • Add carrots, daikon, and tomatoes into the pot and continue simmering for another 10-15 minutes.
  • Remove the salmon head into a serving bowl and garnish with grated ginger.
  • Serve with cooked Japanese rice.


  • 4 pieces salmon head
  • 8 pieces fresh ginger, peeled and thinly sliced
  • 2 small root fresh ginger, grated into long, thin strips
  • 500 ml fresh water
  • 8 tablespoon soybean sauce
  • 4 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoon hondashi
  • 4 tablespoon brown sugar
  • 2 head daikon, sliced and pressed into flower shapes
  • 2 carrot, sliced and pressed into flower shapes
  • 15 small tomatoes, each sliced in half

8 comments for “Tewed Salmon Head”


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