Flounder Soup

Flounder Soup

Use the head and backbone of the fish too. This excellent soup brings out the umami of the ingredients.

Ingredients: 3-4 bowls

Flounder cutoffs
100 g
Dashi stock
600 ml
1 tablespoon
Soy sauce
2 teaspoons
Wakame seaweed (dried)
2 tablespoons
to taste
to garnish


1. Wash the flounder cutoffs and wipe away any excess moisture. Coat with the sake and salt and set aside. Re-hydrate the wakame seaweed.
2. Bring the dashi stock to a boil in a pot. Add the soy sauce and a pinch of salt to flavor.
3. Add the flounder cutoffs and lightly simmer. Remove any scum. Taste, and if you find it's not salty enough add more salt.
4. Put the cooked cutoffs and wakame in a bowl. Pour in the soup from Step 1, and top with mitsuba and it's ready.

Story Behind this Recipe

I ordered some flounder cutoffs online, so I tried my hand at making this. This is a dish that makes me glad that I'm Japanese.