Ei no Nikogori Chilled Simmered Ray

Quick answer

Total time: 75 min
Level: Medium
Servings: 3 servings
Ingredients: 7

About this dish

Ei no nikogori is a Katsuragi specialty from Nara that sweet-salty simmers fresh red stingray with ginger, sake, mirin, sugar, and soy sauce, then chills the fish in its liquid until the broth sets like jelly.

Although inland, Nara received seafood landed in Osaka quickly along the Takenouchi road. Ray was especially useful because its abundant collagen firms the cooled braising liquid without added gelatin. The fish is cut into six-centimeter pieces, soaked well in cold water to moderate its odor, and dried. The seasonings are boiled first, and the ray cooks in the liquid until opaque and tender. Fish and strained broth are arranged together in a shallow container, cooled promptly rather than left at room temperature, and refrigerated until firm enough to slice. Ray with an ammonia odor indicates deterioration and must not be cooked or eaten.

Ingredients (3 servings)

Ingredient	Amount	Unit
fresh cleaned ray	350	g
sake	60	ml
mirin	30	ml
thin ginger slices	3	slice
water	480	ml
sugar	24	g
soy sauce	60	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Discard ray with an ammonia odor or sticky signs of spoilage.

Cut 350g fresh cleaned ray into 6cm pieces, check for fragments of cartilage, and soak in cold water for 30 minutes.
2

Step

Change the water twice while gently swishing the ray, then drain in a clean colander.

Press the surfaces thoroughly dry with paper towels.
3

Control

Combine 60ml sake, 30ml mirin, 3 ginger slices, 480ml water, 24g sugar, and 60ml soy sauce in a pan that holds the ray in one layer. Boil over high heat for 2 minutes.
4

Control

Add the ray without overlapping and lower to medium when the liquid returns to a boil.

Fit a paper drop lid, simmer 15 minutes, and spoon liquid over twice. Confirm the flesh is opaque and reaches at least 63°C.
5

Heat

Transfer the ray to a clean shallow container.

Fine-strain enough cooking liquid over it to come halfway up the pieces, then set the container in ice water and cool promptly while stirring the liquid.
6

Finish

Once cold and no longer steaming, cover and refrigerate for at least 4 hours.

Lift the ray together with the jelly-firm broth, divide among three plates, and serve chilled.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 350g ray simmered in sweet soy
Finish cue: Confirm the flesh is opaque and reaches at least 63°C.
Avoid this: Do not try to hide it by soaking; discard the fish if the odor is distinct.
Storage and reheating: Fish and strained broth are arranged together in a shallow container, cooled promptly rather than left at room temperature, and refrigerated until firm enough to slice.