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1
The flounder I used this time had eggs.
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To cook, you want to use a pot large enough that the fish pieces can fit side-by-side without overlapping.
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A frying pan would work fine.
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4
Make a slanted cut across the side which will be facing up (this is for decoration as well as to speed up the cooking time).
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5
Bring the sake and the mirin to a boil in a pot to cook away the alcohol.
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When you can no longer smell the alcohol, add the water and bring to a boil again.
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Tip 1: always add the fish to the pot when it is boiling.
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Otherwise, the fishy smell will remain.
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Grate the ginger and add to the pot.
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(Julienned or sliced would be fine too.
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You can increase the amount if you want.)
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Add the flounder, being careful to not let the pieces overlap (the pieces are not completely submerged).
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When it comes to a boil again, move around the pot to let the pieces bathe in the cooking liquid.
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Add the soy sauce.
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15
Fold aluminum foil or parchment paper as in the picture.
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Poke a hole in the middle.
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Use the folded aluminum as the otoshibuta.
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Tip 2: The otoshibuta will create convection, so that the parts that aren't submerged will cook through also.
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Simmer for 10-15 minutes, depending on the thickness of the pieces.
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Tip 3: Do not turn the pieces over.
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It'll fall apart.
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Remove from the pot using a spatula and put on a serving dish.
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Reduce the cooking liquid to your liking and top the fish with it to finish.
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Tip 4: It will burn if you reduce with the fish still inside.
