Ikanago no Kugini (Ginger Soy Simmered Sand Lance)

Julienne the ginger and divide it into eight portions.

Divide the fish into four batches, rinsing each batch quickly in cold water only just before use, then drain thoroughly.

Combine the coarse sugar, dark soy sauce, sake, and mirin in a wide, heavy pot.

Heat on high until the sugar dissolves completely and the sauce boils vigorously.

Scatter half of the first fish batch across the boiling sauce and add one portion of ginger.

When the fish turns white, add the other half and another ginger portion in the same way.

Rinse and drain the remaining three batches and add each in the same sequence.

Wait for the sauce to return to a strong boil between additions and never stir during this process.

After all the fish is in the pot, keep the heat high and boil until only a little sauce remains at the bottom.

Leave the fish undisturbed and do not insert a utensil.

Lower the heat and gently turn the whole contents several times by moving the pot itself.

Watch the bottom closely and reduce until almost dry and the fish looks glossy.

Turn off the heat and immediately spread the fish on a wide tray.

Do not force apart pieces that touch; cool completely at room temperature so the glaze sets.