Amago Trout Kanroni

Name: Amago Trout Kanroni
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: dressed farmed amago trout 4 pieces; strong brewed hojicha 600 ml; mirin 150 ml; sake 150 ml; soy sauce 50 ml; sugar 8 g

Quick answer

Total time: 180 min
Level: Hard
Servings: 4 servings
Ingredients: 6

About this dish

Grilled amago simmers slowly in hojicha, soy sauce, mirin, sake, and sugar until even its fine bones turn soft.

The fish is a red-spotted trout of the salmon family, and this way of cooking it comes from the Yoshino and Uda areas of Nara. Raw freshwater fish can carry parasites and contaminants. Only dressed, farmed, cooking-grade amago from a licensed supplier is used here, never fish you caught yourself.

Ingredients

servings

IngredientAmount

dressed farmed amago trout4 pieces

Amazon.comSearch

strong brewed hojicha

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

7 steps

1

Use dressed farmed amago sold for cooking by a licensed supplier, transport sealed at 4°C or colder, and cook the same day.

Never use self-caught freshwater fish; separate its board, tongs, and tray from other foods.
2

Do not rinse and splash the sink.

Wipe residual blood and scales from the cavity with damp paper towels, then dry completely. Wash and sanitize hands and raw-fish tools and prepare fresh clean tongs.
3

Heat the oven to 220°C and place fish apart on a rack.

Roast 15 to 18 minutes until the thickest center reaches at least 70°C and flesh is fully opaque, then remove with clean tongs.
4

Arrange 4 fish head-to-tail in one snug layer in a wide pan and pour in 600ml strong hojicha to cover.

Fit a paper drop lid, bring to a boil over medium heat, lower, and simmer 35 minutes.
5

Mix 150ml mirin, 150ml sake, 50ml soy sauce, and 8g sugar.

When hojicha has reduced by half, pour one third around the pan edge and simmer gently 25 minutes. Do not pour on or turn the fish.
6

Add the remaining seasoning in two more one-third portions at 25-minute intervals.

After the last addition, keep the paper lid and simmer very gently 35 minutes until glossy to the tail and fine bones bend under chopstick pressure.
7

Turn off heat and cool in the pan 20 minutes to firm the flesh, then lift each fish with a wide spatula.

Refrigerate leftovers at 4°C or colder within 2 hours, consume within 3 days, and reheat with glaze to at least 75°C.