Japanese cuisine · Fish & Seafood

Karei no Nitsuke

Flounder fillets braised with ginger slices in a sweet-salty soy broth until the glossy sauce clings to the fish.

Ingredients · for 4 servings

• 600 g flounder fillet
• 1 piece ginger (approx. 5 cm)
• 200 ml dashi
• 4 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sake
• 2 tbsp sugar
• 1 bunch scallions

Instructions

1. Rinse the flounder fillets under cold water, pat thoroughly dry and score the skin side crosswise so they don't buckle while braising.
2. Peel the ginger and cut into paper-thin slices, cut the scallions into 4 cm pieces.
3. Combine dashi, soy sauce, mirin, sake and sugar in a wide pan, add the ginger slices and bring everything to a vigorous boil.
4. Lay the fillets skin-side up next to each other in the boiling broth and weigh them down with a small lid resting directly on the fish.
5. Braise over medium heat for 8–10 min., basting several times with the broth, until the fish is white and firm; add the scallions in the last 3 min.
6. Carefully lift the fish onto shallow bowls, reduce the broth uncovered for 2–3 min. to a syrupy consistency and pour over the fillets.