Photo: 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)

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.