My Grandmother's Recipe for Braised Flounder
My mother learnt how to cook from my grandmother. I learnt this dish from my grandmother. When we got married my husband said 'This braised fish tastes similar to my grandmother's.' I was glad he liked it.
Use any white meat fish. I like sea bream for this dish. By cooking the tofu with the fish the tofu will absorb the flavour of the fish. Add the komatsuna at the end and do not overcook, so it retains its crispy texture. Recipe by Maki Kaoru
My Grandmother's Recipe for Braised Flounder
My mother learnt how to cook from my grandmother. I learnt this dish from my grandmother. When we got married my husband said 'This braised fish tastes similar to my grandmother's.' I was glad he liked it.
Use any white meat fish. I like sea bream for this dish. By cooking the tofu with the fish the tofu will absorb the flavour of the fish. Add the komatsuna at the end and do not overcook, so it retains its crispy texture. Recipe by Maki Kaoru
Cooking Instructions
- 1
Rinse the flounder quickly and marinate with 1 tablespoon of sake (not listed in the ingredients) for about 10 minutes. Make 2 parallel incisions lengthways on each piece.
- 2
Cut the firm tofu into 6 equal portions and drain. Rinse the komatsuna and discard the bottom. Rinse off any dirt from the bottom part with your fingers. Cut into 4 cm lengths.
- 3
Combine the ※ sauce ingredients in a pot and bring to the boil. Add the flounder and tofu.
- 4
Cover with a otoshibuta drop lid and cook over a high-medium heat for 10 minutes. Do not move the pot at all during this time. After 10 minutes transfer the flounder and tofu onto a serving dish.
- 5
Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender.
- 6
Garnish with the komatsuna. Reduce the sauce to suit your taste and pour over the fish and tofu.
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