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  3. Herring Steamed in White Wine

Herring Steamed in White Wine


  • 2 herrings
    60g of onion
    30g of carrots
    20cc of white wine
    50cc of white wine vinegar
    a pinch of yukari
    3 bay leaves
  • ▼ Seasoning

    a small amount of salt and pepper


  1. 1

    Prepare the herring into 3 equal pieces and season with salt and pepper
  2. 2

    Julienne the onion and carrots
  3. 3

    Place the mixture from Step 2 under the skin and place the herring on top and stuff the remaining portion from Step 2. Pour the white wine and vinegar over the top.
  4. 4

    Cover in aluminum foil and bake in the oven for 20 minutes at 160 degrees Celsius. Allow the heat to dissipate after cooking and then place in the refrigerator for one night.
  5. 5

    Cut the herring into bite-sized pieces and sprinkle with yukari.


Enclose in aluminum foil and steam until cooked.