Flounder with Roe Simmer

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

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

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 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

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 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 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

My mother taught this to me since I had never simmered fish before.Don't use any water!!Without water, the flavors will absorb nicely. For 4 servings. Recipe by Aimomo

I wanted to easily cook simmered fish using the same amount of ingredients to make the sauce.Decide your best simmering time, since each kitchen is different. If you are using big fish or thick fillet, use 400 ml of water and increase the seasonings to 4 tablespoon each. For as much as it fills the frying pan. Recipe by Naomoka

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

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

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 had a black rockfish so I decided to simmer it. I changed the amount of the sauce ingredients to simmer an alphonsino.Be careful with the spikes of the fins and gills.This is a straight-forward recipe so it's pretty easy. Recipe by Tatakaukokkusan

Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down.If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one.I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste. For 2 servings. Recipe by nyatto

My mother told me that I had to use a large saucepan when making simmered dishes, but I had trouble when cooking fish, because I couldn't turn it over easily. I thought it would be better in a frying pan, after all, a frying pan is large and wide and the fish won't burn. I tried it and it worked fine. Now, I always make fish dishes in the frying pan.It can be tricky to turn the fish over, so I used a spatula. It's easier if you use the edges of the pan to help you. The fish won't burn in a non-stick frying pan, so even beginners will find this easy. The fish will crumble if you leave the heat on high, so be careful. Recipe by cleam

Sea bream fillets are naturally delicious, but the offcuts are also yummy.The fish I used was quite small, so adjust the amount of seasoning depending on the size of the fish. Recipe by Usshi

I searched online for the ingredient ratios for the simmering suace and then adjusted it to suite my family's preferences.Since I made it with 3 filets, there was some leftover. Adjust the sweetness to suit your tastes. Recipe by Ptan

There are many light fish recipes, I wanted to eat a one simmered in a heavier sauce.The only hint I have is that the flesh breaks easily, so be careful. The sauce is really tasty. Recipe by Tatakaukokkusan

I uploaded this so I could remember how to do it for next year!When peeling off the thin outer skin, the eggs have the possibility of falling apart. So please remove it carefully. For 4-5 servings. Recipe by Mi-chan^^

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

You can make many kinds of simmered fish with whatever fish you like. A suitable amount of the sauce (*) would be about half enough mixture to cover the flatfish.Blanching fish with a strong taste in boiling water removes much of the fishy smell and keeps the savory tastes locked in.

I usually make this simmered red sea bream for my family.It's very simple and delicious and my family likes it very much.There isn't much sauce, so watch the heat and make sure it doesn't burn.I used store bought ginger in a tube, but you can use freshly grated ginger. Recipe by Kanchan1210

My mother used to make amazing snapper roe soup. However, I was too lazy to prepare the herbs and use a pressure cooker for that. I decided to use my slow cooker instead. It turned out savory, a bit tangy, and tasty.

The recipe I found in a cookbook was not to my liking, so I tested and settled on this!At Step 4, don't leave the pot alone! It will probably burn. Recipe by Kapibara kasan

Great as a snack with drinks or when you need one more dish. It's easy to make if you have frozen scallops on hand. This recipe came about when I found scallops in the freezer while looking for something to pair with drinks.

It's our family custom to make our osechi New Year's feast every year.Since I make osechi every year, to increase my repertoire, I reference department store brochures and prepare dishes resembling the items from famous high-end Japanese restaurants.Since sea bream roe is fragile and may break apart while simmering, be gentle with it. Try not to agitate it too much with chopsticks or any other utensil. Recipe by Momora

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

This is our go-to Japanese dish.If you over-simmer the cod, it'll dry out, so watch as it cooks. Recipe by Gochitora