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 3.5 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ¾ cup
  • Photograph of Cooking sake Cooking sake ¾ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Dashi broth Dashi broth 2 ½ cups
  • Photograph of White radish White radish 11.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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