What should be done with "tai no ara" left from "yubiki" meat?
The answer is "Kabutoni" head stew of course. "Kabuto" means samurai's helmet. "Helmet stew" may be appreciated by samurais.
One more. This is the "back side" of the fish. In traditional japanese cookery, left side of fishes, looking left on dishes are the "front side".
I use "tamari" kind of soy sauce which is thicker than ordinary soy sauce, produced around Aich pref.
-Rest of tai no ara
-1 root of burdock
-30g fresh ginger, slice in 1-2mm thickness,
take a little and make "needle", cut in needle like fine strip
-50g soy sauce
How to cook:
Shave burdock just the same way to shave wood sheathed pencils, soak in cold water, drain.
Put the rest of tai no ara in a stainless strainer and pour boiling water. Pour enough water to wash away the slimy and fat, drain.
Put sake and soy sauce in deep pan and bring boil.
Put tai, ginger and burdock into the pan, cover with a drop-lid, and simmer over medium beat until most of the sauce is gone, tilt the pan to cover the ingredients once in a while, let stand to cool. Garnish with ginger needle.
Just like any other living things, head of tai is the most complicated part of the whole body. You have to remove scales, numerous bones etc.. You can learn fish head anatomy. Jaw meat and eye meat is preferred by ordinary people though, some say they like eye balls more. I'd rather take shaved burdock.