1/3 cup water
2 tsps. hondashi (instant dashi)
3 tbsps. brown sugar
50 gms. ginger, sliced
Cut fish into 4 pices, 150 grams each. Set aside.
Grill the gindara bones. Transfer to a saucepan and add the remaining ingredients. Boil for 15 minutes over low fire.
If fish is to be grilled over charcoal, dip the fish in the sauce then grill. Dip the fish 3 times during the grilling.
The fish can also be pan-fried in some oil. Put the fish in a skillet. When half-cooked, add 6 tablespoons of the sauce and 2 tablespoons mirin for every slice of fish. Cook until done. If too salty, add some water.