I wrapped the flounder I caught in the young kombu that I always use.Though you can make this with regular kombu, I recommend quick-cooking kombu if you're in a hurry. Recipe by Arubakasaya

I found some stone flounder for sale.Be sure to draw out the moisture from the fish. This is the reason for salting the fish, so you only need a tiny bit of salt. Wipe off any moisture that comes out of the fish completely. This eliminates any fishy smell as well as the excess moisture, so that the umami of the seaweed will penetrate the fish better.Don't soak the konbu seaweed in water; just wipe the surface with vinegar. For 4 servings. Recipe by Shinsan

I've been making this recipe for the past 29 years.I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

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

I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

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 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

There is only one main ingredient: kombu. I wanted to make a simple side dish that highlights the delicious taste of kombu.If you like, wrap with herring, salmon, or cod roe and boil. Recipe by Umemikkii

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

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

When I cooked this dish for my son who doesn't usually like celery, and he ate it up!It's definitely easier to eat celery this way.I didn't add soy sauce this time, but you can add 1 teaspoon if you like.Adjust the amount of shio-kombu as desired (I love shio-kombu, so I always add in lots). Recipe by Sattan mama

I wanted to eat something light and refreshing on a hot and humid day.I like olive oil and sesame oil, but I didn't use them in this recipe.-This is best served soon after cooking, or up to 2 hours after. It's best not to let it sit for too long.-If you also use the scallop's mantle, it's good to use a lot of salt.-This recipe also works well with sea bream or other white meat fish.-Be sure to use freshly squeezed lemon juice. Recipe by Tokurai