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 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 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

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 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 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

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

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

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 got some tuna collars at quite a cheap price.Just to be careful when parboiling. Recipe by Silvy1978

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