Hyogo Prefecture

Ikanago no kugini

Ikanago no kugini
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  • Image Source : Hyogo Home Cooking Research Group

  • Image Source : Hyogo Home Cooking Research Group


Ingredients (Easy-to-make portions)

  • Ikanago 1kg
  • Dark soy sauce 180ml
  • Sugar 250g
  • Clay ginger 30g

How to cook

  • 1. Shred the earth ginger.

  • 2. Place ginger and seasonings in a large pot and bring to a boil.

  • 3. Add the ikanago all at once and cook over high heat until the fish turns white.

  • 4. Reduce heat to low, cover, and simmer until the liquid is reduced to about 1/3 of its original volume, about 2 hours.

  • 5. Remove the lid and simmer over medium heat until all the liquid has evaporated and the fish is shiny. Turn the fish a few times during cooking.

  • 6. Drain off excess liquid from the colander.
    Remove from the colander and remove excess liquid.

provider : Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda), Yaeko Hosono, Yoshie Kashiwayama

* Recipes vary depending on the region and home.