Simmered Flounder: Preparation

• 2 Flounder
• 1 refer to photo Soy sauce
• 1 dash less than the soy sauce Sake
• 1 Mirin
• 5 tbsp Sugar
• 3 tbsp Honey
• 1 piece (to taste) Ginger
• 1 dash (to taste) Red chili pepper

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.
8. The photo shows a medaka flounder on top, and an amate flounder on the bottom.
9. I prepared an amate flounder this time around as shown on the bottom.
10. Add sake, soy sauce, sugar, mirin, and honey to a pot.
11. Bring to a boil.
12. Make the flavoring either a little sweet, or a little light as you like.
13. Boil it down until there is just enough to marinate the entire flounder.
14. Make a drop lid with aluminum foil, and simmer.
15. First bring to a boil over a high, then turn it down to low.
16. Please simmer for as long as you like.
17. The one in the photo was cooked for a little under 5 minutes.
18. If you prefer a lighter taste, then you can eat it right after bringing it to a boil.
19. It should look like this after boiling for about 15 minutes.
20. This is amate flounder.
21. This is medaka flounder.

flounder, soy sauce, soy sauce, mirin, sugar, honey, ginger, red chili pepper

Taken from cookpad.com/us/recipes/168198-simmered-flounder-preparation (may not work)