Sweet and Savory Braised Cod (Kodari Jorim) Recipe
Tender and Chewy Kodari Jorim – Your New Favorite Side Dish!
Experience the comforting taste of home! This Kodari Jorim recipe ensures a delicious dish without any fishy odor, offering a perfect balance of sweet and savory flavors that will make you want to eat it with every meal.
Main Ingredients- 8 pieces of dried pollack (Kodari, prepared)
- 3 medium onions
Cooking Instructions
Step 1
First, trim the heads and tails off the dried pollack. Rinse them thoroughly under running water, making sure to remove any slime or debris from the fins and belly. Pat them dry to minimize any potential fishy smell.
Step 2
Cut the prepared pollack into bite-sized pieces, about 5-7 cm long. After cutting, place the pieces in a sieve and let them drain well for some time. This step helps to prevent excess water during braising and allows the sauce to penetrate better.
Step 3
Now, let’s prepare the delicious braising sauce! In a bowl, combine 1 cup of soy sauce, 1 cup of corn syrup, 1 cup of rice syrup, 2 Tbsp of mirin, and 2 Tbsp of minced garlic. Add a pinch of black pepper if desired and whisk everything together until well combined. Using both corn syrup and rice syrup adds a nice glaze and sweetness.
Step 4
Pour the prepared braising sauce into a pot and bring it to a boil over medium heat. Once the sauce starts to bubble vigorously, reduce the heat slightly.
Step 5
While the sauce is heating, thinly slice the onions. Arrange the sliced onions evenly on the bottom of the pot. The onions will caramelize and add sweetness as they cook, and they also act as a barrier to prevent the pollack from sticking to the bottom.
Step 6
Neatly arrange the drained pollack pieces on top of the sliced onions. Now, begin the braising process for your delicious Kodari Jorim.
Step 7
As the pollack cooks, it will release moisture, potentially making the braising liquid quite abundant. In this case, keep the lid off the pot and frequently ladle the simmering sauce over the pollack pieces. This technique ensures the pollack stays moist and absorbs the sauce evenly without drying out.
Step 8
Continue to braise over medium-low heat, basting occasionally, until the pollack is tender and the sauce has reduced to a syrupy consistency. This slow cooking process allows the flavors to meld beautifully, resulting in a glossy and deeply flavored dish. Be careful not to cook over high heat, as this could cause the sauce to burn.
Step 9
Just before turning off the heat, drizzle in 2 Tbsp of sesame oil. The nutty aroma of the sesame oil will enhance the overall flavor profile of the Kodari Jorim.
Step 10
Serve this clean, tender, and flavorful Kodari Jorim over warm rice for a truly satisfying meal! The sweet and savory glaze is absolutely perfect with rice.
