“Nizakana” (simmered fish) is a traditional Japanese home-style dish in which fish is simmered in a mixture of dashi, soy sauce, sake, mirin, and sugar. The *This soft,flaky texture of the fish and its richly-flavored broth have been cherished on Japanese dinner tables for centuries.
The history of simmered fish in Japan stretches back over 15,000 years to the Jomon period.
Earthenware from archaeological sites in Aomori and Fukui prefectures bears traces of simmered seafood, suggesting that early Japanese people used pottery to cook fish in a style resembling modern-day nizakana.
In fact, nearly 80% of unearthed pots contained fish oils, indicating how commonplace this cooking method was.
In 675 AD, Emperor Tenmu banned meat consumption, prompting an increase in fish-based diets.
Influenced by Buddhism, seafood became a central source of protein, and simmered fish developed into dominant cooking method.
During the medieval era, iron pots and kettles became widespread, making it easier to simmer ingredients in soy sauce and miso.
By the Kamakura period, records show that simmered dishes—both fish and vegetables—were common across all social classes.
This recipe introduces a classic simmered white fish.
We use flounder here, but any mild white fish works wonderfully.
It’s a must-make when you're craving a comforting Japanese meal.
25 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 pieces white fish fillet (such as flounder)
- hot water, as needed for parboiling
- 5 slices fresh ginger
- A1/3 cup water
- A1/3 cup sake
- A3 tbsp. soy sauce
- A3 tbsp. mirin
- A1 tbsp. mirin
INSTRUCTIONS
Preparation
You may use any white fish. In this recipe, we use flounder.- 1
Parboil the fish: Boil water in a pot and turn off the heat. If using whole, butterflied fish (as is typical for flounder) add the fish to the pot and then gently pour in cold water until it's warm to the touch. Rinse away any residues from the fish. For fillets, place them in a shallow tray and pour hot water over them gently, then lightly rinse.
- 2
In a frying pan, combine ingredients A (water, sake, soy sauce, mirin, and sugar) and bring to a boil.
- 3
Once the pot comes to a boil, add the fish and sliced ginger.
- 4
Place a drop lid (or substitute with parchment or paper towel) directly on the liquid surface and simmer on low heat for 10–20 minutes.
- 5
For fillets, simmer for 10–15 minutes. For whole fish, about 20 minutes.
- 6
Tip for peeling the ginger: The skin has the most aroma, so it's fine to scrape the outside of the root lightly with a spoon instead of fully peeling it.
- 7
For whole fish, score a crisscross cut on one side and place that side facing up in the pot while simmering.
RecipeID
194
Tips & Notes
“Shimo furi” (parboiling) helps firm up the flesh and removes any fishy smell.
You can substitute with any white fish.
Use about 158°F (70°C) water for flounder to keep the skin from peeling during parboiling.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."