Simmered Flounder and Spring Vegetables
A rich dish of flounder and vegetables simmered in a sweet and salty stock.
20 minutes
149kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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*An otoshibuta is a wooden or aluminum lid that fits inside a pot to hold ingredients under stock while simmering.
Directions
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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.
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Remove stem from shiitake and make decorative incisions in cap. Slice bamboo shoot thinly.
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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.
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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.
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Serve (3) and (4) together on a plate.
Glossary
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