Simmered Flounder: Preparation
Simmered Flounder: Preparation

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, simmered flounder: preparation. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Simmered Flounder: Preparation is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Simmered Flounder: Preparation is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have simmered flounder: preparation using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Simmered Flounder: Preparation:
  1. Prepare Flounder
  2. Make ready refer to photo Soy sauce
  3. Take less than the soy sauce Sake
  4. Get Mirin
  5. Take Sugar
  6. Prepare Honey
  7. Prepare (to taste) Ginger
  8. Prepare (to taste) Red chili pepper
Instructions to make Simmered Flounder: Preparation:
  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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