HATA HATA NO DENGAKU
(JAPANESE SANDFISH WITH MISO GLAZE)
HOW TO MAKE:
Remove the innards and organs of the hatahata from the gills. Wash and broil the fish.
In a pot, add in miso, sugar, and sake and mix well.
On the broiled hatahata, slather on the sweet miso paste and broil for a short while.
There are also families who uses sardines and herring for this dish.
You can also add sansho pepper into the miso paste to make it more delicious.
8 hatahata (Japanese sandfish)
6 tablespoons miso
6 ½ tablespoons sugar
Sake (as required to thin out the miso mixture)
HATAHATA (JAPANESE SANDFISH)
Japanese sandfish, known in Japan as hatahata, is a commercially important fish especially for Akita and Yamagata prefectures. Its habitat occurs in sandy-mud bottoms ranging from the Sea of Japan to the Okhotsk Sea. There are different ways to prepare hatahata. In Akita, the pot dish would be flavoured with shottsuru, a fish sauce traditionally made by curing the fish in brine. Another preparation is the dengaku (slathered with sweet miso paste and broiled), which is eaten not only in Akita but also in the Shonai region.