Karei no nitsuke

Method

1. 1 Make a cross-shaped incision on the dark skin of the flounder, then rinse and pat dry.
2. 2 Bring the soy sauce, mirin, sake, sugar, and dashi to a boil before adding the fish.
3. 3 Put the fish in boiling water, not cold water; putting it in cold water will make the fish meat mushy and taste fishy.
4. 4 Arrange the fish in a layer with the darker skin side up, then add the ginger slices.
5. 5 Place parchment paper over the water and simmer for 12 minutes without stirring the fish.
6. 6 Simmer the sauce until it reduces by half, then pour it over the fish and serve with grated radish and green onions.

With an appliance

• Oven 35 min

  Replace step 5: cover with parchment paper and simmer the flounder on the middle rack of the oven at 180 degrees for 12 minutes; step 6 continues to simmer the sauce separately until it is reduced by half, then pour it over the fish.