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Pulire e privare il pesce della testa, lasciatelo intero, lavatelo con cura.
Dividere il pesce in quattro tranci, salare e lasciar riposare 20 minuti in frigorifero.
Pelare e tagliare le patate in tocchetti di forma rettangolare.
Sbollentare le taccole in acqua salata, in seguito scolare.
Pelare e tagliare lo zenzero a fettine sottili e poi a filini, farlo passare sotto l'acqua fredda e strizzandolo bene.
Sciacquare velocemente il pesce in acqua fredda, asciugare in una casseruola.
Versare il brodo dashi, portare a bollore, aggiungere i tronchetti di pesce, i pezzi di patate e sistemati con ordine.
Versare sopra il mirin, lo zucchero e la salsa di soia in cui è stato fatto sciogliere il miso.
Coprire in parte la casseruola e lasciare cuocere a fuoco medio per 20 minuti, finchè il liquido non si sia ristretto.
Sistemare i vari ingredienti in ampie ciotole da zuppa con coperchio aggiungete tre taccole per ogni porzione e un mucchietto di filini di zenzero coprire e servire caldo.
Sgombro stufato allo zenzero
RSI Pentole volanti 20.07.2022, 14:20
Contenuto audio
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