Steamed Flounder
Deep flavor from umami-packed kombu dashi and dried shiitake mushrooms.
10min+
109kcal
500mg
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Season the flounder with salt and sake.
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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.
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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.
Japanese long onion - matchstick juliennes
Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.
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