Peel the daikon radish and cut into 5 cm thick slices. Cut each slice into quarters.
Place the daikon into a deep frying pan. Add the water and dashi granules and simmer on medium heat. Add enough water that the daikon are completely submerged.
When the daikon have become transparent, add all of the ● ingredients and bring to a boil. Place the flounder into the pan with the skin side down.
Cook on medium heat for 5 minutes. Use a ladle to scoop the liquid over the flounder as it simmers. Cover with a lid and lower the heat to low. Simmer for 25 minutes and it's done! (Leave the lid cracked open a little bit)
The roe in the flounder I used this time were nice and plump and delicious.
Story Behind this Recipe
I bought this fish to use for my son's baby food, but it's well seasoned that adults can eat it as well.
This flavor goes well with any type of fish that is meant for flavoring. The shochu gives the flavor a richer taste.