Buy 2 flounder fillets. Wash the surfaces of the fillets, pat dry well with kitchen paper, and make a cross cut on the skin.
Place in a shallow container, and lightly season with salt and pepper.
Coat the flounder fillets with katakuriko.
Deep-fry the fillets in 180℃ oil for about 5 minutes, until it is crispy outside. By using tongs, you can take them out without damaging the shape.
While the flounder fillets are frying, grate the daikon, and finely chop the green onions.
Add 1 teaspoon of sugar to the ponzu, and warm up in the microwave.
Garnish the fried fillets with the grated daikon and the green onion, and drizzle with the ponzu. Add lemon juice if you like momiji oroshi (grated daikon radish with red chili pepper) goes well with this as well.
Story Behind this Recipe
You often see this dish at an izakaya (Japanese gastropub), but I made this recipe to make it at home.
You can eat the scales after deep-frying the fillets, but if you don't like the texture, shave the scales with a knife first. By adding a little sugar, it makes the ponzu taste better and not so sour. The fins and frills will be brown and crispy, and you can eat everything apart from the backbone.