Simpler than Amberjack Teriyaki with Flounder

Simpler than Amberjack Teriyaki with Flounder

Simmered fish is tasty, but it's nice to have it with teriyaki sauce once in a while.
Amberjack is the standard fish for teriyaki, but I used flounder this time.

Ingredients: 2 servings

Flounder fillets
as needed
Vegetable oil
as needed
Teriyaki sauce (Recipe ID: 1415913)
1 tablespoon
○Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon


1. Mix all the ○ ingredients to make the sauce.
2. Coat the flounder fillets with katakuriko. (It's easier to put the fillets into a plastic bag, and shake to coat evenly).
3. Heat up a skillet with vegetable oil and pan-fry the flounder fillets. Start cooking from the side that is going to be the top first. When the edges turn white and opaque, turn them over.
4. When the flounder fillets are cooked through, pour the sauce from Step 1 into the pan and simmer until it thickens.
5. When the sauce starts to bubble, turn off the heat. Coat the flounder fillets with the sauce and they are done.

Story Behind this Recipe

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.