Simmered Flounder: Preparation

1. 1

   Make a cut under the fin along the gills.

2. 2

   Remove the organs.

3. 3

   Here, I'm in the middle of removing the guts.

4. 4

   This side has organs as well, so take them out.

5. 5

   Lightly rinse the fish after removing the organs.

6. 6

   It has scales, so saw them off with the back of a knife.

7. 7

   Cut a cross mark into the back, and you are done.

8. 8

   The photo shows a medaka flounder on top, and an amate flounder on the bottom.

9. 9

   I prepared an amate flounder this time around as shown on the bottom.

10. 10

    Add sake, soy sauce, sugar, mirin, and honey to a pot.

11. 11

    Bring to a boil.

12. 12

    Make the flavoring either a little sweet, or a little light as you like.

13. 13

    Boil it down until there is just enough to marinate the entire flounder.

14. 14

    Make a drop lid with aluminum foil, and simmer.

15. 15

    First bring to a boil over a high, then turn it down to low.

16. 16

    Please simmer for as long as you like.

17. 17

    The one in the photo was cooked for a little under 5 minutes.

18. 18

    If you prefer a lighter taste, then you can eat it right after bringing it to a boil.

19. 19

    It should look like this after boiling for about 15 minutes.

20. 20

    This is amate flounder.

21. 21

    This is medaka flounder.

* Per serving · 4 servings · Values may vary.

No additional tips available.