- 2 flounder steak
- 1 tsp salt
- 1 thumb-size piece of ginger *shredded
- a)3 tbsp soy sauce
- a)3 tbsp mirin
- a)1 tbsp sugar
- a)80ml sake
- a)100ml water
1 Peel the ginger and cut it into thin slices (for stewing) and shredded (for decoration).
The flatfish rubs salt on both sides, scrapes the scales with the blade of a kitchen knife, and wash the salt with water.
If you are concerned about the odor, it is better to pour boiling water instead of water.
Wipe off the water with kitchen paper and make a cut on the surface.
* Make a deep cut until it hits the bone, and insert it firmly ♪
2 Put the ingredients of (a) and sliced ginger in a frying pan and heat on medium heat.
When it boils, line up the flounder with the surface facing up, cover with a drop lid, and simmer for 7 to 8 minutes.
3 Remove the drop lid and simmer for another 2-3 minutes while sprinkling the broth on the flounder.
Turn off the heat, put the flounder on a plate, and sprinkle plenty of broth.
Decorate the ginger slices and you’re done ♪