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煮付け（子持ちカレイの煮付け）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

Flatfish with roe (fillet) : 4 sheets
生姜(薄切り) : 3 to 4 sheets
長ネギ : 3㎝
(A) Water : 400～500㏄
(A) Mirin : 60㏄
(A) Sugar : 大さじ2
しょうゆ : 60～70㏄

Time required

15minutes

Procedure

1) Prepare the flatfish 00:49
Wipe off the water from the flounder with kitchen paper.
Make cross cuts on the skin, sprinkle with salt (not listed), and leave for about 5 minutes.
Arrange the flatfish in a colander and pour boiling water over them.
2) cut ginger 01:41
Cut 3-4 pieces of ginger into thin slices.
3) simmer 01:47
Put ginger in a frying pan, add (A), and heat.
When it boils and the sugar dissolves, add half the soy sauce.
Add the flounder, cover with an aluminum drop lid, cover the frying pan on top, and simmer over medium-low heat for about 5 minutes.
4) 長ネギを切る 02:43
長ネギは、千切りにして水にさらす。
5) 仕上げる 03:24
3に残りのしょうゆを加える。
再度アルミで落とし蓋をし、その上からフライパンの蓋をして2分煮る。
カレイを取り出し、煮汁を強火で1/3量になるまで煮詰める。
お皿にカレイと煮汁を盛り付け、長ネギを散らして完成。

Point

・If you use frozen flatfish, thaw it in the refrigerator beforehand.
・By sprinkling salt on the flounder and letting it sit for 5 minutes, the moisture can be removed and the odor can be removed. You can also remove the odor by pouring hot water over it.
・As the soy sauce loses its aroma when heated, it is better to add it in two batches.