Steamed Snapper In Japanese Sauce (Tai Nitsuke) - cooking recipe

Ingredients

2 small red snapper
1 teaspoon ginger, thinly sliced
50 g burdock root (gobo)
1 tablespoon soy sauce
1 tablespoon sake
1/2 tablespoon mirin
1 teaspoon sugar

Preparation

Clean and wash the snappers then dry it using a paper towel. Make a small shallow diagonal cut on each side of both fish.
Make several shallow vertical cuts along the burdock root. Using a peeler, shave the root while you rotate is as you go so you can have thin slices of burdock roots. Soak the shavings in water then drain right before using.
In a small bowl, combine the soy sauce, sake, mirin and sugar. Mix well until the sugar is dissolved completely.
Place the snapper on a microwave-safe dish then spread the sliced ginger on top. Place the shaved gobo on one side of the dish. Pour the sauce mixture then cover the dish or wrap it with a microwave-safe cling wrap.
Cook in the microwave for 4 minutes using 600W.
Put the fish and gobo on a serving plate then pour the sauce on top.