📝 About This Recipe
Aradaki is a celebrated Japanese 'Nimono' that honors the philosophy of 'Mottainai'—wasting nothing. By simmering the gelatinous, flavorful collar and head of a fish like Tai (Sea Bream), you unlock a depth of umami that fillets simply cannot match. The result is a glossy, lacquer-like glaze that balances ginger’s heat with the mellow sweetness of mirin, creating a soul-warming dish that is the hallmark of traditional Izakaya dining.
🥗 Ingredients
The Fish
- 1 large piece Sea Bream (Tai) Head and Collar (split down the middle, gills removed)
- 2 tablespoons Coarse Sea Salt (for cleaning and drawing out impurities)
- 1 liter Boiling Water (for the 'Shimofuri' blanching process)
The Simmering Liquid (Nimono Base)
- 1 cup Water
- 1/2 cup Sake (Japanese Rice Wine) (use a dry culinary sake)
- 4 tablespoons Soy Sauce (high-quality Japanese dark soy sauce)
- 4 tablespoons Mirin (hon-mirin is preferred for better shine)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1 2-inch knob Fresh Ginger (half sliced into rounds, half julienned for garnish)
Vegetables and Garnish
- 4 inches Gobo (Burdock Root) (scrubbed and cut into 2-inch sticks)
- 4-6 pieces Snow Peas (blanched for a pop of color)
- 2 pieces Shiitake Mushrooms (stems removed, decorative cross cut on caps)
👨🍳 Instructions
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1
Prepare the fish head by rubbing it generously with coarse sea salt. Let it sit for 10-15 minutes to draw out excess moisture and any 'fishy' odors.
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2
Perform 'Shimofuri' (frosting): Place the salted fish in a colander and pour boiling water over all surfaces until the skin turns slightly white/opaque. Immediately plunge the fish into a bowl of ice water.
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3
While the fish is submerged in cold water, carefully use your fingers to remove any remaining scales, blood clots, or dark membranes. This step is crucial for a clean-tasting broth.
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4
Prepare the burdock root by scraping the skin lightly with the back of a knife and cutting into batons. Soak them in water for 5 minutes to remove bitterness.
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5
In a wide, shallow pan or a 'Nabe' pot, combine the water, sake, sugar, and the sliced ginger rounds. Bring to a boil over medium-high heat.
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6
Once boiling, carefully place the cleaned fish head (skin side up) and the burdock root into the pan. The liquid should ideally reach halfway up the fish.
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7
Add the soy sauce and mirin to the pot. Using a spoon, baste the top of the fish with the hot liquid for 1 minute.
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8
Place an 'Otoshibuta' (dropped lid) or a circular piece of parchment paper with a hole in the middle directly onto the fish. This ensures the heat and flavor circulate evenly without the need to flip the delicate fish.
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9
Simmer on medium-low heat for approximately 12-15 minutes. Add the shiitake mushrooms halfway through the simmering process.
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10
Remove the Otoshibuta. Increase the heat slightly and continue to simmer for another 3-5 minutes, frequently basting the fish with the liquid until the sauce reduces to a thick, syrupy glaze.
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11
Check the consistency; the sauce should be dark, glossy, and coat the back of a spoon. Be careful not to let the sugar burn.
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12
Arrange the fish head on a pre-warmed serving plate. Place the burdock root and shiitake mushrooms alongside it.
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13
Pour the remaining concentrated glaze over the fish. Garnish with the julienned fresh ginger (hari-shoga) and the blanched snow peas for a vibrant finish.
💡 Chef's Tips
Cleanliness is key: The 'Shimofuri' blanching step is non-negotiable for removing the 'ara' (scraps) smell. Use a wide pan: You want the fish to lay flat so it cooks evenly in the shallow liquid. Don't over-stir: The fish head is delicate once cooked; use a spatula or large spoon to move it carefully. Substitutions: If Sea Bream is unavailable, Hamachi (Yellowtail) or Salmon heads work beautifully with this same method. Fresh Ginger: Always use fresh ginger rather than paste; the sharp aromatics are essential to balance the rich gelatin of the fish.
🍽️ Serving Suggestions
Serve with a bowl of steamed Japanese short-grain rice to soak up the extra glaze. Pair with a chilled, dry Junmai Sake to cut through the richness of the fish collagen. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acidic contrast. Offer a small dish of Sansho pepper on the side for those who like a citrusy, numbing tingle. Enjoy as part of a traditional multi-course 'Ichigyu Sansai' meal.