漬け丼

Mix 1 part sake (white wine also oki), 1 part mirin (can be substituted with sugar and more wine) and bring to a boil. Add 1 part soy sauce and bring to a boil again. Cool off immediately and pour to a container.

Boil water and dip a raw piece of tuna, salmon or rainbow trout in the water for just one or two seconds, then cool immediately with cold water. After the soy/wine has cooled, submerge the fish and leave to rest overnight.

It is convenient to also make 漬物 (quick pickled vegetables) at the same tim, as it takes the same time to rest in the fridge. Sometimes the vegetables are placed in the same broth as the fish.

When it's ready, cut the fish into thin slices. Eat it with short grained fluffy rice (like koshihikari). A simple miso soup in addition would be great as well. A raw egg yolk is commonly added on top of the fish/rice bowl for creaminess.

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+rep cutie

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✅ Cool guy !!!

-Rep Another cheater on Hunt Showdown Europe Servers

Diiiiiix wie du das geregelt hast ... godlike