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Boiled flatfish | Party Kitchen ――Recipe transcription of party kitchen

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Ingredients

  • Flatfish : 2 slices
  • (A) Water or soup stock : 250ml
  • (A) Dark soy sauce : 50ml
  • (A) Sake : 50ml
  • (A) Mirin : 50ml
  • (A) Sugar : 20g
  • Ginger slice : 3-4 sheets
  • Burdock : One about 20 cm long
  • (B) Japanese-style soup stock : 300ml
  • (B) Mirin : 1 tsp
  • (B) Light soy sauce : 1 tsp
  • (B) Salt : Small amount
  • spinach : 1/4 bundle
  • Dashi soup : 200ml
  • Light soy sauce : A little less than 1 teaspoon
  • sweet sake : 1/2 teaspoon
  • salt : Small amount
  • Ginger (for finishing) : Appropriate amount

Time required

40minutes

Procedure

  1. 1) Prepare the burdock for garnish 00:21

    Divide the burdock into quarters and boil it in water. When it becomes flexible, expose it to cold water.

  2. 2) Make burdock garnish 00:50

    Put (B) in a pan and boil, add burdock root and heat on low medium heat for about 10 minutes to cool.

  3. 3) Burdock 01:52

    Tie the burdock in a ring.

  4. 4) Turn ginger into needle ginger 02:37

    Ginger is peeled, sliced thinly and cut into julienne. Expose to water.

  5. 5) Make garnish spinach 03:03

    Spinach is boiled in salt and taken in cold water.
    Put soup stock, soy sauce, mirin, and salt in a pan and boil. When it cools, add boiled spinach.

  6. 6) Let the garnish cool 03:38

    Put burdock root and spinach in a bowl and let it cool.

  7. 7) Marbled flatfish 04:27

    Lightly soak the flatfish in hot water, take it in cold water, and wash it.

  8. 8) Make boiled soup stock 04:53

    Put (A) in a bowl and mix.

  9. 9) Boil flatfish and simmer in soup stock 05:25

    Put flatfish, ginger slices, and simmered soup stock in a pan, cover with a lid, and heat over high heat.

  10. 10) Add burdock with boiled garnish 06:56

    Boil over high heat until the amount of broth is reduced to about half, then add the burdock root with flatfish.

  11. 11) Boil while pouring broth 07:21

    When the broth is about 1/3, reduce the heat to medium heat, remove the lid and simmer while pouring the broth.

  12. 12) Serve 07:58

    Lightly squeeze the soup stock of flatfish, burdock root, and spinach on a plate.
    Decorate the needle ginger on top.

Point

・ By marbling the flatfish, it is easy to add flavor and no odor remains.
・ By matching the seasonings first, you can cook efficiently.
・ By cooking in a short time with a strong fire, the body will be finished in a plump state.
・ Heat with the skin facing up. Be careful as the skin will peel off if you use the skin on the bottom of the pot.
・ Remove the odor by adding ginger.

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