briefly "frosted" fish is cooled in ice water ...
... then simmered in miso-enriched broth
Saba no Miso Ni
Mackerel Simmered in Miso
A classic of the Japanese home kitchen
MISO NI (miso-simmering) is particularly well suited to cooking oily
varieties of fish – a category the Japanese call ao-zakana (literally “blue” fish). Ao-zakana such as sanma (Pacific
saury; Cololabis saira) or mackerel are packed with healthful
omega oils. Choose a pungent miso -- a hearty red (aka miso) is best. Sendai miso is a particularly good choice for holding fishy flavors at bay.
A procedure known as “frosting” further enhances the flavor and texture of simmered or poached fish. The name "frosting" has nothing to do with cake-decorating. It is a technique in which fish is briefly blanched – barely dipped in boiling hot water, really – then plunged in ice water to force out unwanted flavors and aku (“froth,” the scummy stuff that floats to the surface). The surface of the fish whitens making it look as if frost has fallen… hence the name for the technique is “frosting.” Blot dry the fish before simmering it in a broth enriched by miso.
The Language of Food
The Japanese love to engage in word play. When silicon cookware started to become popular several years ago, some clever marketing entity designed a lid that resembeled a pig's snout. WHY??? Because it is a play on words: the Japanese word for PIG is BUTA.
Looking for other recipes using an otoshi-buta?
Visit KANSHAcooking workshop page