Steamed Flounder

Steamed Flounder

Deep flavor from umami-packed kombu dashi and dried shiitake mushrooms.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

a dash

3 cm (1.2 in)

6 cm (2.5 in)

5-6 cm (2.5 in) square



  1. Season the flounder with salt and sake.
  2. Julienne the carrot and long onion. Rehydrate the shiitake mushroom in water, remove the stem and thinly slice up. Chop the mitsuba into 3-4 cm (1.5 in) lengths.
  3. Lay the kelp flat on a plate and place (1) on top. Next, top with the vegetables from (2), mix together (A) then pour on. Steam for 5 minutes at a high temperature in a steam cooker.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


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