Use ginger for deep flavor with a kick.
- Nutrition facts are for one serving.
- Nutritional values calculated for 60% absorption of cooking liquids.
Rinse and then pat the flounder fillets dry. Cut a small slit into the skin.
Thickly julienne the ginger.
Heat the kombu and (A) in a fry pan. Once boiling, add in (1) and (2). Cover with aluminum foil and let boil for 15 minutes, while occasionally dousing the flounder in broth.
Boil the mustard spinach and chop into 3 cm (1 in.) lengths, chop the wakame seaweed into bite-size pieces. Add both to (3) and bring to a quick boil to finish.
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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