Yamagata Prefecture

Hatahata no Yuage (Poached Japanese sandfish)

Hatahata no Yuage (Poached Japanese sandfish)
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Ingredients (4 servings)

  • Japanese sandfish 8 fish
  • Grated radish appropriate quantity
  • Ginger appropriate quantity

How to cook

  • 1. Remove the head, organs, and tail from the fish.

  • 2. Bring an ample amount of water to a simmer and add the fish.

  • 3. Once the backbone is sticking up from the front and rear of the fish and can be easily removed (about 10 minutes), carefully remove each fish one by one, running quickly under cold water.

  • 4. Remove the spine from the fish and plate.

  • 5. Garnish with grated ginger and eat. Add ginger to taste.

provider : "Tsuruoka Ouchi Gozen"

* Recipes vary depending on the region and home.