My Grandmother's Recipe for Braised Flounder
- 2 Flounder (steaks/vertical cuts)
- 1 block Firm tofu
- 1/2 bunch Komatsuna
- 50 ml Soy sauce
- 100 ml Sake
- 150 ml Mirin
- 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.
- 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.
- Combine the sauce ingredients in a pot and bring to the boil.
- Add the flounder and tofu.
- 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.
- Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender.
- Garnish with the komatsuna.
- Reduce the sauce to suit your taste and pour over the fish and tofu.
flounder, tofu, komatsuna, soy sauce, sake, mirin
Taken from cookpad.com/us/recipes/158700-my-grandmothers-recipe-for-braised-flounder (may not work)