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

1. Rinse the flounder quickly and marinate with 1 tablespoon of sake (not listed in the ingredients) for about 10 minutes.
2. Make 2 parallel incisions lengthways on each piece.
3. Cut the firm tofu into 6 equal portions and drain.
4. Rinse the komatsuna and discard the bottom.
5. Rinse off any dirt from the bottom part with your fingers.
6. Cut into 4 cm lengths.
7. Combine the sauce ingredients in a pot and bring to the boil.
8. Add the flounder and tofu.
9. Cover with a otoshibuta drop lid and cook over a high-medium heat for 10 minutes.
10. Do not move the pot at all during this time.
11. After 10 minutes transfer the flounder and tofu onto a serving dish.
12. Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender.
13. Garnish with the komatsuna.
14. 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)