My Grandmother's Recipe for Braised Flounder

1. 1

   Rinse the flounder quickly and marinate with 1 tablespoon of sake (not listed in the ingredients) for about 10 minutes.

2. 2

   Make 2 parallel incisions lengthways on each piece.

3. 3

   Cut the firm tofu into 6 equal portions and drain.

4. 4

   Rinse the komatsuna and discard the bottom.

5. 5

   Rinse off any dirt from the bottom part with your fingers.

6. 6

   Cut into 4 cm lengths.

7. 7

   Combine the sauce ingredients in a pot and bring to the boil.

8. 8

   Add the flounder and tofu.

9. 9

   Cover with a otoshibuta drop lid and cook over a high-medium heat for 10 minutes.

10. 10

    Do not move the pot at all during this time.

11. 11

    After 10 minutes transfer the flounder and tofu onto a serving dish.

12. 12

    Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender.

13. 13

    Garnish with the komatsuna.

14. 14

    Reduce the sauce to suit your taste and pour over the fish and tofu.

* Per serving · 4 servings · Values may vary.

No additional tips available.