Simpler than Amberjack Teriyaki with Flounder

Name: Simpler than Amberjack Teriyaki with Flounder
Yield: 2 servings
Cuisine: American
Ingredients: 2 Flounder fillets; 1 Katakuriko; 1 Vegetable oil; 1 tbsp ○Sugar; 1 tbsp ○Soy sauce; 1 tbsp ○Sake; 1 tbsp ○Mirin

cookpad.japan @cookpad_jp

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.

Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.

Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

cookpad.japan @cookpad_jp

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.

Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.

Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

Saved

Ingredients

2 servings

2Flounder fillets
1Katakuriko
1Vegetable oil
Teriyaki sauce (Recipe ID: 1415913)
1 tbsp○Sugar
1 tbsp○Soy sauce
1 tbsp○Sake
1 tbsp○Mirin

Saved

Steps

1

Mix all the ○ ingredients to make the sauce.
2

Coat the flounder fillets with katakuriko. (It's easier to put the fillets into a plastic bag, and shake to coat evenly).
3

Heat up a skillet with vegetable oil and pan-fry the flounder fillets. Start cooking from the side that is going to be the top first. When the edges turn white and opaque, turn them over.
4

When the flounder fillets are cooked through, pour the sauce from Step 1 into the pan and simmer until it thickens.
5

When the sauce starts to bubble, turn off the heat. Coat the flounder fillets with the sauce and they are done.