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Everyday Harumi
by Harumi Kurihara
This simple tasty dish can be prepared with almost any type of fish. It can also be made with any of your favorite ingredients, such as ginger, garlic, or leeks. Remember to add the fish after the liquids have come to a boil to help reduce the odor and ensure the best flavor. Serve with piping hot rice and a bowl of soup; any soup is a good match.
Serves 4


    • 1 lb sea bream fillet with skin on
    • 1/2 cup sake
    • 1/2 cup mirin
    • 1/3 cup soy sauce
    • 3 tablespoons superfine sugar
    • 1¼ oz fresh ginger, peeled and thinly sliced


1. Prepare the fish by cutting it into four pieces.

2. Gently heat the sake, mirin, soy, sugar and 1/4 cup water in a medium-sized saucepan. When the sugar has dissolved, bring to a boil. Add the fish fillets, skin-side down to prevent the skin from shrinking.

3. Add the sliced ginger and reduce the heat. Make a drop lid from some aluminum foil (it should fit tightly inside the saucepan and be placed on top of the fish), and allow to simmer for a few minutes.

4. When the fillets are cooked on the skin side, turn them over and continue cooking until the liquid has reduced by half.

5. Turn off the heat and leave to stand for a while, so the fish can absorb the extra liquid, then serve.

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