Ikanago no kugini ｜ Our Regional Cuisines

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.