Simmered Flounder

 

Ingredients (Serves 2)

Flounder: 2 fillets

Okra: 4 pods

<Seasonings>

Sake: 4 tbsp

Mirin: 2 tbsp

Sugar: 1 tbsp

Soy sauce: 2 tbsp

Water: 100 ml

Ginger: 1 slice (thinly sliced)

[Preparation]

Rinse the flounder and pat dry with paper towels. Rub the okra with salt (not included in the ingredient list), briefly blanch in boiling water, transfer to cold water to cool, and drain.

If the fillets will be served skin-side up, make a shallow cut in the skin.

[Instructions]

1. Combine the <Seasonings> ingredients in a pot and bring to a boil over high heat. Once boiling, add the flounder fillets, ensuring they do not overlap. Place a drop-lid (*otoshibuta*) directly over the fish and simmer over medium heat for 8–10 minutes.

2. Remove the drop-lid and add the okra. Simmer while occasionally spooning the cooking liquid over the fish and okra until the liquid thickens. Turn off the heat and let it sit for a while to allow the flavors to meld before serving.