Flounder Soup

• 100 grams Flounder cutoffs
• 600 ml Dashi stock
• 1 tbsp Sake
• 2 tsp Soy sauce
• 2 tbsp Wakame seaweed (dried)
• 1 Salt
• 1 to garnish Mitsuba

1. Wash the flounder cutoffs and wipe away any excess moisture.
2. Coat with the sake and salt and set aside.
3. Re-hydrate the wakame seaweed.
4. Bring the dashi stock to a boil in a pot.
5. Add the soy sauce and a pinch of salt to flavor.
6. Add the flounder cutoffs and lightly simmer.
7. Remove any scum.
8. Taste, and if you find it's not salty enough add more salt.
9. Put the cooked cutoffs and wakame in a bowl.
10. Pour in the soup from Step 1, and top with mitsuba and it's ready.

cutoffs, stock, sake, soy sauce, salt

Taken from cookpad.com/us/recipes/147560-flounder-soup (may not work)