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30minutes
Make a cut in the part where the fillet of flatfish will be on top.
Pour 80-90°C hot water (not listed) on both sides.
Rinse off the scales and blood with running water.
Put 1 in the pot.
Insert (A).
Place over medium heat and add grain vinegar.
When it boils, remove the scum.
Drop lid with aluminum foil.
Reduce heat and heat for 12-15 minutes.
Boil the sauce over low heat.
Arrange the flatfish fillets on a plate.
Finished with seasoning.
・We use unsalted sake.
・Adjust the amount of water according to the size of the pot.
・By making cuts in the flounder fillet, it looks better and cooks better.
・During step 1, pouring too much hot water (not listed) on the surface will tear the flounder skin.
・Do not add too much grain vinegar.
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