Karei no Nitsuke: Flounder Simmered to Perfection

Karei no Nitsuke Directions

• Prepare Essential Ingredients
  Slice 10cm of green onion into fine diagonal cuts and julienne a thumbnail-sized piece of fresh ginger into thin matchsticks. These aromatic elements will infuse the cooking broth with subtle depth of flavor. The ginger also helps counter any potential fishiness.
• Create Aromatic Cooking Broth
  In a shallow pan large enough to hold the fish in a single layer, combine water, sake, and white dashi. Bring to a gentle boil over medium heat. Add sliced green onion and ginger once the liquid begins to simmer. This fragrant base will become the foundation of flavor for the fish.
• Position Fish Properly
  Gently place 2 flounder fillets in the simmering broth, skin-side up. The presentation side should be facing down initially, as this will be the side visible when served. Arrange the fillets so they don't overlap, ensuring even cooking and flavor absorption.
• Add Final Seasonings
  Pour soy sauce around the edges of the pan, not directly on the fish, to preserve its delicate appearance. This technique allows the soy sauce to mix gradually with the broth while maintaining the fish's natural color. The broth should barely cover the fish.
• Simmer With Precision
  Reduce heat to maintain a gentle simmer - not a rolling boil. Cover with a drop lid (otoshibuta) or parchment paper cut to fit the pan. Cook for about 10-12 minutes, occasionally spooning broth over any exposed parts of the fish. The gentle cooking preserves the fish's tender texture.
• Finish With Care
  When the fish is opaque and flakes easily with a fork, carefully remove to serving plates using a slotted spatula. The fillets are delicate, so handle gently to keep them intact. Strain a few tablespoons of the cooking broth over each fillet, and garnish with a few of the cooked ginger shreds.
• Serve With Elegance
  Accompany with a small mound of freshly grated daikon radish on the side, which provides a refreshing contrast to the savory fish. The traditional serving includes plain steamed rice and a simple vegetable side dish to complete the meal.