Simmered sea bream and spring burdock with ginger

1Cut the burdock into 4-5cm lengths and cut into 4 pieces.
Make a shallow cross-shaped pieces in the center of the skin of the sea bream.
Cut the tofu into bite-sized pieces.

2Put the combined seasonings and burdock into a pot and when it boils, add the sea bream, skin side up.

3Cover with a lid, add the tofu, and simmer over medium heat for about 10 minutes, occasionally adding the broth.

4Turn off the heat and let cool. Remove the lid and return to medium heat.
Serve in a bowl and garnish with kinome leaves to taste.

5[Tip:]
Add Ginger Pickled in Honey whole to enjoy the texture. Adjust the amount to suit your taste.
The sea bream is cooked to perfection in a gently sweet broth made with Ginger Pickled in Honey.
When stewing, use a pot large enough so that the ingredients do not overlap, and let the ingredients cool after boiling to allow the flavors to soak in.