Simpler than Amberjack Teriyaki with Flounder
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
Simpler than Amberjack Teriyaki with Flounder
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
Cooking Instructions
- 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.
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