Karei no Nitsuke – Simmered Turbot!
Karei/Turbot or halibut is a cheap and very popular fish in Japan, especially cooked, steamed, simmered or deep-fried.
Here is a very easy recipe found in many homes and izakayas:
See: Shizuoka Gourmet for photos & recipes of this and other dishes. Great blog!
NB: An izakaya (居酒屋) is a type of Japanese drinking establishment which also serves food to accompany the drinks – Wikipedia
I was suprised at the number of authoritative blogs and sites on Japanese cuisine that don’t know the difference between nigiri sushi and maki-mono. Maki-mono are sushi, but they are not (as popularly called) sushi rolls.
And this is how to make makis (popular abbreviation):
And, how to make sushi rice:
Ever wondered about etiquette at a Japanese restaurant…
Just as a matter of interest, this is sashimi: