Braised Fish (Salmon) Head
2 cups water
1/2 cup mirin
1/2 cup sake or white wine
1/2 cup ponzu (can this be replaced with soy sauce and rice vinegar?)
2 Tbsp soy sauce
2 tsp hondashi
2 Tbsp brown sugar
80g sliced ginger
2-3 cloves garlic, sliced
Put all ingredients in a pot and bring to a boil.
Add salmon collar / head just enough so that the liquid would cover the fish completely.
Covered.
Simmer for 10 minutes.
Turn the fish over (if desired) and simmer for another 2-3 minutes.
If you have more fish, you can remove the fish and use the broth to cook another batch.
If not, turn off heat and let the fish sit in the broth overnight to absorb more flavor.
