Braised Sea Bass with Burdock
A quick rinse in boiling water purifies the fish and concentrates its flavor in this dish from New York chef Tadashi Ono. Using an otoshibuta helps keep the fish submerged in the delicious broth as...
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Ingredients
- 4 oz. gobo (burdock root), scrubbed and cut into 2″ pieces
- 2 (1-lb.) whole sea bass or red snapper, cleaned
- 1 cup sake
- ¼ cups mirin
- ¼ cups soy sauce
- 1 tbsp. sugar
- 1 (1″) piece ginger, peeled and thinly sliced
- 6 scallions, white parts only, julienned
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