Haze Tsukudani (Tamari-Simmered Sea Goby)

Quick answer

Total time: 85 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Haze tsukudani is a preserved fish side dish from the Mikawa Bay coast of Aichi.

Cleaned sea gobies dry uncovered in the refrigerator for half a day, are grilled without seasoning, dry again overnight, and finally simmer until nearly dry in a sweet tamari broth. The two drying periods firm the flesh so the small fish keep their shape during the long final cooking, while grilling reduces surface moisture and fishy aroma. Water, sake, mirin, tamari, and sugar are boiled before the gobies are arranged in one layer under a drop lid. As the liquid becomes scarce, the pot is tilted rather than stirred to prevent breaking and scorching. The finished fish has concentrated soybean savor and sweetness and is eaten in small amounts with rice or drinks.

Ingredients (4 servings)

Ingredient	Amount	Unit
fresh whole sea gobies	200	g
water	200	ml
sake	50	ml
mirin	50	ml
tamari soy sauce	50	ml
sugar	3	tbsp
cold water for cleaning	1	L
salt for cleaning	30	g

Instructions

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

7 steps

1

Season

Scale 200g whole sea gobies and remove the gills and guts.

Dissolve 30g salt in 1L cold water, swish the fish briefly, rinse once in clean cold water, and dry every cavity thoroughly.
2

Control

Arrange the fish without touching on a sanitized wire rack over a tray.

Refrigerate uncovered for 6 to 8 hours, until the surface feels dry and the flesh firms.
3

Control

Preheat a fish grill over medium heat and arrange the gobies without overlapping.

Grill unseasoned for 8 to 10 minutes total, turning once, and confirm the thickest flesh reaches at least 63°C.
4

Control

Cool the grilled fish on a clean rack for 20 minutes, then return the rack and tray to the refrigerator.

Dry uncovered for 8 to 12 hours, until the exterior is firm and no longer tacky.
5

Season

In a pot that holds the fish in one layer, combine 200ml water, 50ml sake, 50ml mirin, 50ml tamari, and 3 tablespoons sugar.

Bring to a boil and dissolve the sugar fully.
6

Control

Arrange the dried gobies in one layer in the liquid and cover closely with damp parchment.

Simmer over very low heat for 35 to 45 minutes, removing the drop lid for the last 10 minutes until almost no liquid remains.
7

Step

Turn off the heat and leave the pot undisturbed for 15 minutes so the fish firms.

Lift each piece with a wide spatula, cool completely, place in an airtight container, and refrigerate at 4°C or below.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Two hundred grams cleaned sea goby dried twice under refrigeration
Finish cue: Turn off the heat and leave the pot undisturbed for 15 minutes so the fish firms.
Avoid this: Do not dry it at room temperature or in sunlight.
Storage and reheating: Keep a tray under the fish during refrigerator drying and prevent contact with other foods.