Simmered Flounder: Preparation

Simmered Flounder: Preparation

One of the advantages of Japanese cooking is that it's tasty even cold. You can make it the day before, let it sit, and enjoy it later. I've also written how to cut flounder.

Ingredients: 2 servings

Soy sauce
Refer to photo
A little less than the soy sauce
To taste
About 5 tablespoons
About 3 tablespoons
1 piece to taste
Red chili pepper
A small amount to taste


1. Make a cut under the fin along the gills.
2. Remove the organs.
3. Here, I'm in the middle of removing the guts.
4. This side has organs as well, so take them out.
5. Lightly rinse the fish after removing the organs.
6. It has scales, so saw them off with the back of a knife.
7. Cut a cross mark into the back, and you are done. The photo shows a medaka flounder on top, and an amate flounder on the bottom. I prepared an amate flounder this time around as shown on the bottom.
8. Add sake, soy sauce, sugar, mirin, and honey to a pot. Bring to a boil. Make the flavoring either a little sweet, or a little light as you like.
9. Boil it down until there is just enough to marinate the entire flounder.
10. Make a drop lid with aluminum foil, and simmer. First bring to a boil over a high, then turn it down to low.
11. Please simmer for as long as you like. The one in the photo was cooked for a little under 5 minutes. If you prefer a lighter taste, then you can eat it right after bringing it to a boil.
12. It should look like this after boiling for about 15 minutes.
13. This is amate flounder.
14. This is medaka flounder.

Story Behind this Recipe

Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.