Simmered Flounder and Spring Vegetables

Simmered Flounder and Spring Vegetables

A rich dish of flounder and vegetables simmered in a sweet and salty stock.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 whole

50 g (1.75 oz.)

100 g (3.5 oz.)

(A)Simmering stock

1 cup

  • *An otoshibuta is a wooden or aluminum lid that fits inside a pot to hold ingredients under stock while simmering.


  1. Remove scales from flounder, make a cut under the gills and scrape out innards. Rinse in cold water, then wipe dry. Make a large X in the surface of each fish and salt lightly.
  2. Remove stem from shiitake and make decorative incisions in cap. Slice bamboo shoot thinly.
  3. Mix (A) in a pot and bring to a boil. Add flounder, mushrooms and bamboo shoot and cover with an otoshibuta*. Simmer for 10 min, occasionally ladling simmering stock over ingredients.
  4. Cook spinach in water with a little salt added until dark green. Drain water and cut into 3-4 cm (1 1/2-2 in.) lengths.
  5. Serve (3) and (4) together on a plate.

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