Ingredients (for 2 servings)
2 slices of flatfish
3 tablespoons soy sauce (dark)
2 tablespoons mirin
1 tablespoon sugar
170ml sake
170ml water
A small amount of minced ginger (for topping)
This time, we are using "nama-tagarei" (raw flatfish). It's recommended in winter when they are available with roe.
Sprinkle salt on the flatfish and let it sit for 5 to 10 minutes.
Make the broth. Add soy sauce, mirin, sake, and water.
Wipe off the water that comes out of the salted flatfish.
Heat water in a frying pan and blanch the flatfish.
Immerse the blanched flatfish in cold water.
Gently wash the flatfish, removing any blood.
Place the flatfish in a strainer to drain the water.
Put the broth and flatfish in a frying pan and cook over medium heat.
Skim off any foam, and once it boils, cover and simmer on low heat for about 10 minutes.
Serve the flatfish on a plate and pour the broth over it.
Top with grated ginger.