A rich dish of flounder and vegetables simmered in a sweet and salty stock.
Cooking time
20 min
Calories
149kcal
Sodium
1000mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
-
*An otoshibuta is a wooden or aluminum lid that fits inside a pot to hold ingredients under stock while simmering.
Directions
-
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.
-
Remove stem from shiitake and make decorative incisions in cap. Slice bamboo shoot thinly.
-
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.
-
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.
-
Serve (3) and (4) together on a plate.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Glossary
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!