Japanese Simmered White Fish in Soy-Dashi Broth

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Nitsuke is a beloved Japanese homestyle preparation where delicate white fish is gently simmered in a savory soy-mirin-dashi broth until silky and flaky. Brightened with ginger and finished with grated daikon, this comforting dish lets the clean flavor of the seafood shine. Serve it over hot rice for a soothing weeknight meal that feels quietly elegant.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 3.5 gFat
• 0.5 gSaturated Fat
• 11 gCarbs
• 0.5 gFiber
• 7 gSugar
• 24 gProtein
• 860 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 3 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the fish

• 4 skinless cod loin pieces, about 150 g (5 oz) each
• 1/4 tsp kosher salt
• 1 tbsp neutral oil

For the simmering broth

• 2 cups dashi (kombu and katsuobushi)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp granulated sugar
• 1-inch piece fresh ginger, peeled and thinly sliced
• 2 green onions, white parts only, cut into 3 cm lengths

For serving

• 1/2 cup grated daikon radish, lightly squeezed
• 1 tsp yuzu or lemon zest
• 2 tbsp finely sliced chives
• Steamed short-grain rice, to serve

Directions

1. Pat the cod pieces very dry with paper towels, season lightly with salt on both sides, and let rest at room temperature for 10 minutes.
2. In a wide, heavy pot or donabe, combine the dashi, soy sauce, mirin, sake, sugar, ginger slices, and green onion whites. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
3. Carefully slide the cod pieces into the simmering liquid; the broth should reach about halfway up the sides of the fillets. If needed, add a splash of water or extra dashi.
4. Reduce the heat to low, partially cover, and simmer gently for 10 to 12 minutes, spooning the broth over the tops of the fillets every 3 minutes. The fish is ready when it flakes easily and reads 60 °C (140 °F) inside.
5. Using a slotted spatula, lift each piece of fish onto warm shallow bowls, taking care not to break the fillets.
6. Strain the broth through a fine sieve and ladle about 60 ml (1/4 cup) over each portion.
7. Top each fillet with a small mound of grated daikon, a pinch of yuzu zest, and a sprinkle of chives. Serve immediately with steamed rice and pickled vegetables if desired.

Cook’s Notes

• Choose firm, flaky white fish such as cod, sablefish, halibut, or black cod; just adjust simmer time for thicker cuts.
• Keep the broth at a bare simmer, never a rolling boil, so the fish stays tender and intact.
• Pat frozen-thawed fillets extremely dry before cooking to prevent the broth from turning cloudy.
• Save leftover strained broth to cook greens, reheat udon, or as a base for miso soup.
• A 5 cm strip of kombu simmered in the broth adds extra umami; remove it before serving.

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