Flounder Soup

Name: Flounder Soup
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams Flounder cutoffs; 600 ml Dashi stock; 1 tbsp Sake; 2 tsp Soy sauce; 2 tbsp Wakame seaweed (dried); 1 Salt; 1 to garnish Mitsuba

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

3 servings

100 gramsFlounder cutoffs
600 mlDashi stock
1 tbspSake
2 tspSoy sauce
2 tbspWakame seaweed (dried)
1Salt
1to garnish Mitsuba

Saved

Steps

1

Wash the flounder cutoffs and wipe away any excess moisture. Coat with the sake and salt and set aside. Re-hydrate the wakame seaweed.
2

Bring the dashi stock to a boil in a pot. Add the soy sauce and a pinch of salt to flavor.
3

Add the flounder cutoffs and lightly simmer. Remove any scum. Taste, and if you find it's not salty enough add more salt.
4

Put the cooked cutoffs and wakame in a bowl. Pour in the soup from Step 1, and top with mitsuba and it's ready.