Flounder Soup

1. 1

   Wash the flounder cutoffs and wipe away any excess moisture.

2. 2

   Coat with the sake and salt and set aside.

3. 3

   Re-hydrate the wakame seaweed.

4. 4

   Bring the dashi stock to a boil in a pot.

5. 5

   Add the soy sauce and a pinch of salt to flavor.

6. 6

   Add the flounder cutoffs and lightly simmer.

7. 7

   Remove any scum.

8. 8

   Taste, and if you find it's not salty enough add more salt.

9. 9

   Put the cooked cutoffs and wakame in a bowl.

10. 10

    Pour in the soup from Step 1, and top with mitsuba and it's ready.

No additional tips available.