This side has organs as well, so take them out.
Lightly rinse the fish after removing the organs.
It has scales, so saw them off with the back of a knife.
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.
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.
Boil it down until there is just enough to marinate the entire flounder.
Make a drop lid with aluminum foil, and simmer. First bring to a boil over a high, then turn it down to low.
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.
It should look like this after boiling for about 15 minutes.
This is amate flounder.
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.
The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down. If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one. I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste.