Simmered Flounder: Preparation
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Make a cut under the fin along the gills.
- 2
Remove the organs.
- 3
Here, I'm in the middle of removing the guts.
- 4
This side has organs as well, so take them out.
- 5
Lightly rinse the fish after removing the organs.
- 6
It has scales, so saw them off with the back of a knife.
- 7
Cut a cross mark into the back, and you are done. The photo shows a medaka flounder on top, and an amate flounder on the bottom. I prepared an amate flounder this time around as shown on the bottom.
- 8
Add sake, soy sauce, sugar, mirin, and honey to a pot. Bring to a boil. Make the flavoring either a little sweet, or a little light as you like.
- 9
Boil it down until there is just enough to marinate the entire flounder.
- 10
Make a drop lid with aluminum foil, and simmer. First bring to a boil over a high, then turn it down to low.
- 11
Please simmer for as long as you like. The one in the photo was cooked for a little under 5 minutes. If you prefer a lighter taste, then you can eat it right after bringing it to a boil.
- 12
It should look like this after boiling for about 15 minutes.
- 13
This is amate flounder.
- 14
This is medaka flounder.
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