Tai Kabutoni

by Sunitha Fernandez
Slices of red snapper fish head, cooked in sake, sugar, mirin and tamari soy sauce
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Red snapper fish head - 180 gms
  • Sake(cl is centiliter, Sake is a rice-based alcoholic beverage of Japanese origin) - 2 cl
  • Mirin sauce(Mirin is used to add a bright touch to grilled fish or to erase the fishy smell) - 2 cl
  • Sugar - 3 gms
  • Tamari soy sauce(Tamari is dark brown in color and usually slightly thicker than regular soy sauce) - 2 cl
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Red snapper fish head - 180 gms
  • Sake(cl is centiliter, Sake is a rice-based alcoholic beverage of Japanese origin) - 2 cl
  • Mirin sauce(Mirin is used to add a bright touch to grilled fish or to erase the fishy smell) - 2 cl
  • Sugar - 3 gms
  • Tamari soy sauce(Tamari is dark brown in color and usually slightly thicker than regular soy sauce) - 2 cl
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing tai kabutoni, cut the fish head into pieces and boil it for 3 minutes. Then drain the water.
  2. Add in the sake and tamari sauce and bring it to boil again.
  3. Add in the mirin sauce and mix well.
  4. Tai kabutoni is ready. Serve hot.
Share this Recipe

Related Posts

Leave a Comment