Simpler than Amberjack Teriyaki with Flounder

1. 1

   Mix all the ingredients to make the sauce.

2. 2

   Coat the flounder fillets with katakuriko.

3. 3

   (It's easier to put the fillets into a plastic bag, and shake to coat evenly).

4. 4

   Heat up a skillet with vegetable oil and pan-fry the flounder fillets.

5. 5

   Start cooking from the side that is going to be the top first.

6. 6

   When the edges turn white and opaque, turn them over.

7. 7

   When the flounder fillets are cooked through, pour the sauce from Step 1 into the pan and simmer until it thickens.

8. 8

   When the sauce starts to bubble, turn off the heat.

9. 9

   Coat the flounder fillets with the sauce and they are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.