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Two pieces of glazed simmered fish are served in a decorative plate with sauce, garnished with burdock root and a green maple leaf, with chopsticks on the side, on a rustic wooden table.

Nitsuke Recipe (Japanese Simmered Fish)

by Namiko Hirasawa Chen
Moist, tender, and full of flavor—this is my go-to Nitsuke recipe. In this classic Japanese simmered fish dish, cod is gently braised in a savory-sweet broth and cooled in the sauce to absorb maximum flavor. It’s simple, comforting, and even better the next day.
Servings: 2

Ingredients

  • ½ lb cod fillet portions (about 2 small fillet portions in the photo; skin on; or use another white flesh fish; see my suggestions in the blog post)
  • ⅛ tsp Diamond Crystal kosher salt (about 2 pinches)
  • 3 inches gobo (burdock root)
  • 1 knob ginger (1½ inches, 3.8 cm)

For the Simmering Broth

US Customary - Metric

Instructions

  • Gather all the ingredients.
    Raw fish fillets in a metal tray next to ginger, kombu seaweed, water in a measuring cup, mirin, sake, soy sauce, sugar, and a stick of yaki-fu on a wooden surface.

To Prep the Ingredients

  • To start the kombu dashi, place ¾ cup water in a measuring cup and add 1 piece kombu (dried kelp). Allow it to steep to release flavor (this is cold brew kombu dashi). In the meantime, prepare the other ingredients.
    Side-by-side images showing a person placing a piece of dried kombu (seaweed) into a glass measuring cup of water, and the kombu soaking and coloring the water after some time.
  • Place ½ lb cod fillet portions on a tray; I used my favorite stainless prep tray. Sprinkle ⅛ tsp Diamond Crystal kosher salt on both sides, including the skin, and let sit for 10–15 minutes. Nami's Tip: This step isn't for seasoning—just a light pinch of salt per fillet (about 4 oz or 113 g) is enough. Salting draws out excess moisture and helps remove fishy odor. Don't skip it! Too much salt can make the fish tough, so go light.
    Two side-by-side images show hands sprinkling salt over raw fish fillets in a metal tray, first on the skin side, then on the flesh side, on a wooden surface.
  • Meanwhile, scrape the skin off 3 inches gobo (burdock root) with the back of a knife. Cut the gobo into thin slices lengthwise.
    Two images show hands preparing a root vegetable on a wooden cutting board: the left side shows scraping off the skin with a knife, and the right side shows cutting the peeled vegetable into pieces.
  • Next, cut the slices in half crosswise. Soak in water for 5–10 minutes to remove bitterness and prevent discoloration. Change the water halfway. Drain and rinse.
    A hand slices burdock root on a wooden cutting board; beside it, cut burdock pieces soak in a glass bowl of water.
  • Peel 1 knob ginger and cut it into thin slices.
    Close-up of hands peeling fresh ginger with a knife on the left, and slicing the peeled ginger on a wooden cutting board with a knife on the right.

To Blanch the Fish

  • After 10–15 minutes, you'll notice moisture on the surface of the fish. This liquid holds the fishy smell. Gently pat the fillets dry with paper towels.
    Two close-up images showing hands patting raw fish fillets dry with paper towels on a wooden surface.
  • Boil just enough water in a medium saucepan to cover the fish. While waiting, prepare a medium bowl of cold water with several ice cubes. Once the water comes to a boil, turn off the heat. Gently add the fish and blanch for 15–20 seconds.
    A three-panel image showing: a pot of simmering water, a hand placing a fish fillet skin-side down into the water, and two fish fillets cooking in the pot.
  • Halfway through, gently flip over the fillets.
    Two side-by-side images show fish fillets being poached in a metal pot of water. In each image, a ladle holds the fish while a mesh skimmer removes scum from the waters surface.
  • As soon as the fish's surface turns white, remove it from the hot water. Place it in the ice water for about 10 seconds to cool and rinse off any residue. Then gently pat dry with clean paper towels. Discard the blanching water and quickly rinse the saucepan. Nami's Tip: This quick blanching step, called shimo-furi (霜降り), helps remove unwanted odors and surface proteins. Remember, you are not cooking the fish—just cleaning it for a better flavor and texture.
    Two images: On the left, a hand places fish fillets into hot water with a ladle in a pot. On the right, another hand transfers the fillets into a bowl of ice water. Both are on a wooden surface.

To Simmer

  • Add the cold brew kombu dashi, hydrated kombu, and ¼ cup sake to the same saucepan. Gently place the fish fillets on top of the kombu, skin side up. Bring it to a gentle boil over medium heat. Nami's Tip: When you add sake and let it boil, the alcohol evaporates along with the fishy smell, leaving a mild, savory aroma behind.
    Side-by-side images: On the left, hands pour water and broth into a pot; on the right, hands place fish fillets into the pot on a stovetop.
  • Add the burdock root. Once simmering, skim off the scum and foam from the liquid's surface with a fine-mesh skimmer for a clean, clear sauce. Nami's Tip: Burdock root helps to remove odors, so add it from the beginning. 
    Two side-by-side images show fish fillets and burdock sticks simmering in a pot; in the second image, a hand uses a ladle to skim off foam from the surface.
  • Remove the kombu; you can use it in other recipes like homemade furikake. Now, add the ginger slices.
    Two side-by-side images show a fish fillet simmering in a pot. On the left, a hand uses chopsticks to add a piece of kombu (kelp); on the right, hands add sliced ginger to the pot.
  • Add ¼ cup mirin and 1½ Tbsp sugar, stirring the broth carefully with chopsticks to dissolve the sugar (careful not to break the fish). Nami's Tip: What about soy sauce? When salty ingredients are added, the sweetness does not penetrate the ingredients as easily, so we'll add soy sauce later. 
    Two-panel image: On the left, a hand pours liquid and adds sugar to a pot with fish and ginger slices. On the right, fish and ginger cook in simmering broth, stirred with chopsticks.
  • Once simmering, reduce to medium-low heat. Place an otoshibuta (drop lid) directly on the fish and gently simmer for 10 minutes (Set the timer now). Nami's Tip: The drop lid holds the fish in place so it doesn't break apart and evenly distributes the seasoned broth all over for better flavor absorption. Find one on JOC Goods or learn how to make otoshibuta at home with aluminum foil.
    Two-panel image: Left, fish fillets simmer in a pot with butter and ginger slices. Right, a hand places a round metal drop lid onto the pot to cover the simmering fish on the stove.
  • After halfway through (5 minutes in), lift the drop lid and add 3 Tbsp soy sauce. Gently shake the saucepan to mix and place the drop lid again.
    Side-by-side images: On the left, a hand pours liquid over fish simmering in a pot. On the right, a metal drop lid covers simmering liquid in the same pot on a stove.
  • When the timer is up, remove the drop lid. Spoon the broth on the fish several times so the surface shines and the flavor infuses.
    Two side-by-side photos show fish fillets simmering with ginger in a pot of dark broth on a stovetop. In the first, a lid is being placed; in the second, a spoon skims foam from the surface.

To Cool and Soak

  • Turn off the heat. Set aside and let cool slowly in the seasoned liquid. Keep the otoshibuta on so the fish doesn't dry out.
    When ready to serve, reheat gently until warm and serve the fish and gobo drizzled with seasoned broth on individual plates. Nami's Tip: I highly recommend cooling the fish for a few hours or even overnight in the fridge to soak up the delicious seasonings.
    Two images: On the left, two fish fillets simmer in a pot of dark sauce. On the right, a piece of cooked fish is plated, with sauce being spooned over it, next to a vegetable, on a decorative dish.

To Store

  • Once completely cooled, transfer the leftovers to an airtight container and store in the refrigerator for up to 2–3 days or in the freezer for up to a month.
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