A standard recipe in our household that I learned from my mother. This is also delicious made with winter flounder.Step 1: Large eggs don't soak in the juices well, so remove them from the fish and simmer separately.Step 2: Simmer while repeatedly pouring the juices over the flounder.Step 3: You can use aluminum foil with a hole opened up in it for the lid. Adjust the sugar content to your liking. Recipe by Yuuyuu0221

I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen

My father goes fishing often, so I learned how to cook many kinds of fish and this is one of them. I've learnt small tips that aren't even on cookbooks as I made many mistakes.Make sure you add the fish after the cooking liquid comes to a boil. It is cooked quickly with a relatively small amount of cooking liquid using the convection created by the otoshibuta. Don't flip over the fish as it will fall apart. The side of the fish that will be facing up when you serve it will be the side that is facing up when you cook. Do not reduce the cooking liquid too much with the fish in it. You won't mess up. Recipe by Korinontamaru

Through much trial and error I was able to come up with a tasty way to enjoy plain flounder.Mind the fish doesn't crumble when you are transferring it to serving plates. Recipe by Ryouri daisuki danshi

I uploaded this to remind me of the ingredient amounts required to make the most delicious sauce.It's easy, so there's nothing to say really. Recipe by Setsumika

My wife said she wanted to eat some tender fish.Adjust the sweetness and saltiness to your liking to make this a simmer that'll bring joy.Choose a thick cut of flounder for the best tenderness. Recipe by Da chef

I ordered some flounder cutoffs online, so I tried my hand at making this. This is a dish that makes me glad that I'm Japanese.You can use any cutoffs you like, not just flounder. Recipe by ochikeron

Fried smelt alone is tasty, but I felt that they'd transform into a grand dish with some dredging.The water to dissolve the tempura flour is just a suggestion, so start with a smaller amount and adjust it to achieve your preferred consistency. Recipe by Raby

I was making simmered flounder without much thought.But my family likes it very much, so I measured the amounts and cooking time, and made up this recipe!Flounder falls apart easily while simmering. But using a frying pan and spatula, you can make this very nicely!You don't add any water to the sauce, so it's rich and delicious. Recipe by Atorie sara

On my way back from fishing I stopped into a fish market by the bay. I found some flounder offcuts that were pretty cheap, so I bought them. Had to put them to good use.The tofu is the heart of this dish.Garnishing with sansho leaves gives it an even more authentic touch. Recipe by MuryouanUKI

I made this recalling the flavor I'd eaten at home.This has a light sweetness that goes well with flounder, not a rich flavor that would go with sea bream.Adjust the amount of the sauce depending on the size and number of the flounder fillets. For 3 fillets. Recipe by Hokkori-no

The flavor for this fish is what our family's been using for a long time.It's pretty easy, so please have a try!Occasionally swirl the pot gently.But you don't have to if you're busy! Recipe by Tukishima Mio