Lightly Flavored Simmered Flounder

Lightly Flavored Simmered Flounder

My wife caught a cold...who's the jerk who gave it to her?! was me.
So to make it up to you, honey, here's a dish made from seasonal ingredients. That's the best for improving your health.


300 ml
200 ml
100 ml
Soy sauce
50 ml
Usukuchi soy sauce
20 ml
1 teaspoon
1 piece
Kombu for dashi stock
as desired


1. Put all of the ingredients except for the flounder in a pot (the ginger should be sliced).
2. Bring to a boil, then add the flounder. Simmer while frequently pouring the juices over the top. It's OK if it's still got it's skin on.
3. Cover with a drop-lid and simmer on low heat for 10-15 minutes, then turn off the heat and cool to allow the flavor to soak in. It's a flavor that will touch your emotions.
4. Heat it once more before bringing it to the dinner table. It's good to go if the juices are creamy. With a tender flavor that'll make you feel like you're melting in joy. It's really plump.

Story Behind this Recipe

My wife said she wanted to eat some tender fish.