■はもの 　照り焼き

Ingredients (4 servings) １………………………hamo (350 g) 4……buds of Japanese ginger (myoga) Teriyaki sauce Sweet vinegar Procedure Teriyaki sauce ingredients: Sweet vinegar ingredients: 180 cc…………sake 180 cc…………mirin (sweet sake) 150 cc…………Dark soy sauce 50 cc…………tamari (thick soy sauce) 40g……………rock sugar Spine of a whitefish 100 cc………………rice vinegar 100 cc………………water 1 tbsp sugar pinch salt To make the teriyaki sauce: Grill the whitefish spine with medium heat until it turns brown. Place the other teriyaki sauce ingredients in a pot, add the browned spine and heat. Lower the heat when it begins to boil. Skim the surface to remove the foam, and reduce down to about 80 or 90 percent of the initial volume. Strain through a flannel cloth. To make the sweet vinegar: Place ingredients in a pot and heat. When the sugar has melted, remove from the heat and allow to cool. You can increase the amount of sugar depending on the dish and according to taste. 1. Buy open-cut hamo, and make many cuts as close to each other as possible and nearly touching the skin. This process is called honekiri (bone cutting). 2. Cut into a piece about 20 cm long, and pierce with metal skewers. Also hold a skewer in your left hand, and use it to keep the hamo pressed together while piercing. 3. Use four skewers as shown in the photograph. Grill over a strong heat until the fish is browned and the skin becomes slightly charred. 4. Season with the sauce. To make the sauce, place 180 cc sake, 180 cc mirin, 150 cc soy sauce, 50 cc tamari and 40 g rock sugar in a pot, add grilled spine of whitefish (sea bream, flatfish, hamo, etc.), and boil down to about 80 percent of the initial volume. Season hamo with this sauce and grill two or three times. 5. Place the Japanese ginger in boiling water. When cooked, let it cool and marinate in the sweet vinegar. (The sweet vinegar is a mixture of 100 cc vinegar, 100 cc water and about 40 g sugar.) The colour of the Japanese ginger will become clear. Chop into thin slices. 6. Cut the teriyaki hamo into 5 cm strips, and garnish with the sweet-vinegared Japanese ginger.