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

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Party Kitchen-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) 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) 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) Burdock 01:52
Tie the burdock in a ring.
4) Turn ginger into needle ginger 02:37
Ginger is peeled, sliced thinly and cut into julienne. Expose to water.
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) Let the garnish cool 03:38
Put burdock root and spinach in a bowl and let it cool.
7) Marbled flatfish 04:27
Lightly soak the flatfish in hot water, take it in cold water, and wash it.
8) Make boiled soup stock 04:53
Put (A) in a bowl and mix.
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) 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) 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) 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.