Photograph of the finished Karei no nitsuke

Japan · Cá bơn om nước tương ngọt

Karei no nitsuke

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sole flounder Sole flounder 1.6 kg
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 180 ml
  • Photograph of Cooking sake Cooking sake 180 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Ginger Ginger 140 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Dashi broth Dashi broth 600 ml
  • Photograph of White radish White radish 320 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking