Tochigi Prefecture

Saganbo no nitsuke

Saganbo no nitsuke
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Ingredients (For 4 persons)

  • Saganbo (Spiny dogfish) 4 slices
  • ginger 1 sprig
  • [Seasoning liquid] Soy sauce 2 tbsp.
  • [Seasoning liquid] sugar 1 tbsp.
  • [Seasoning liquid] mirin 1 tbsp.
  • [Seasoning liquid] Sake 100cc
  • [Seasoning liquid] Water 100cc

How to cook

  • 1. Cut half of the ginger into thin slices and the other half into thin strips.

  • 2. Combine seasoning liquid and bring to a boil in a pot.

  • 3. Add the thinly sliced ginger and saganbo fillets to the pot and simmer over medium heat for about 10 minutes.

  • 4. Serve in bowls and garnish with shredded ginger.

provider : Kumiko Takahashi

* Recipes vary depending on the region and home.