Kuchizoko no Nitsuke (Saga-Style Simmered Sole)

Gently scrape the scales from 4 sole with a dedicated fish scaler.

Remove the gills and guts, rinse briefly in cold water, dry thoroughly, and make a long cut along the backbone.

Scrub 160g burdock, cut it into 5cm batons about 5mm thick, soak in cold water for 5 minutes, rinse, and drain.

In a wide pan that holds the fish in one layer, combine 400ml water, 200ml sake, 100ml soy sauce, 100ml mirin, and 4 tablespoons sugar. Bring to a full boil over high heat.

Lay the sole in the boiling liquid with the scored side up.

When it returns to a boil, skim the foam, cover closely with a damp parchment drop lid, add the pan lid, and simmer over medium-high heat for about 5 minutes.

When the thickest flesh reaches 63°C, remove both lids and add 20ml ginger juice.

Tilt the pan and spoon the liquid over the fish 5 to 6 times, then lift the sole carefully with a wide spatula.

Add the burdock to the remaining broth and simmer over medium heat for about 10 minutes, until a chopstick enters easily.

Set each sole intact on a plate, add the burdock, and spoon over plenty of hot broth.