Even my mother made a pretty good nitsuke— that’s how easy this dish is to cook. A familiar mixture of dashi, sake, mirin, and soy sauce infuses the fish with its flavor and turns a modest collection of ingredients into something that’s exciting and comforting at once. Because it takes only a little extra effort and adds a ton of flavor, I like to break with tradition and reduce the cooking liquid into a more intensely flavorful sauce.Recipe excerpted with permission from Mastering the Art of…
