Photo: Simmered Flounder

Use ginger for deep flavor with a kick.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Nutritional values calculated for 60% absorption of cooking liquids.

Ingredients(Servings: 2)

2 fillets (240g/8.5 oz.)

1/2 knob

8 cm (3 in.) square piece


2 tsp

200 ml (6.8 fl. oz.)


  1. Rinse and then pat the flounder fillets dry. Cut a small slit into the skin.
  2. Thickly julienne the ginger.
  3. 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.
  4. 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.