Delicious Braised Flounder Recipe
Easy Japanese-Style Braised Flounder for Everyone
A dish perfect for enjoying with children! Made with affordable ingredients, this recipe is simple and guaranteed to be a success. Anyone can make this delicious dish with just a pot. Come try a recipe that’s a true ‘rice thief’!
Main Ingredients- 3 fresh flounders
- 1/2 medium daikon radish
- 1 Tbsp cooking oil
Flavorful Braising Sauce- 6 Tbsp soy sauce
- 1.5 Tbsp mirin (sweet rice wine)
- 2 Tbsp corn syrup or oligosaccharide
- 1 tsp ginger powder or ginger juice
- 1 Tbsp tsuyu (noodle soup base)
- 200ml water
- 6 Tbsp soy sauce
- 1.5 Tbsp mirin (sweet rice wine)
- 2 Tbsp corn syrup or oligosaccharide
- 1 tsp ginger powder or ginger juice
- 1 Tbsp tsuyu (noodle soup base)
- 200ml water
Cooking Instructions
Step 1
First, prepare your flounder. If using frozen, thaw it and rinse gently under running water. (Tip: I often buy my flounder online from ‘Jeungmisusan Jimimol’ where 4 fish cost around 4500 KRW. They are fresh, large, and not fishy, so I highly recommend them!
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Step 2
Next, it’s time to score the flounder. Today, I’ve made X-shaped cuts for a decorative touch. You can make cuts according to your preference – closer together or further apart. This helps the sauce penetrate deeply into the fish for maximum flavor.
Step 3
Now, let’s prepare the daikon radish, a key ingredient for a flavorful braise! I picked two fresh radishes from my garden. Slice them into bite-sized pieces for easy eating. If you prefer a quicker cooking time, you can cut the radish slightly smaller, as it will absorb the sauce more rapidly.
Step 4
In a pot with a thick bottom, layer the sliced daikon radish at the base. Then, add all the prepared braising sauce ingredients. (Pro Tip: Adding 1 Tbsp of cooking oil at this stage helps prevent the flounder fillets from breaking apart during cooking and gives the finished dish a beautiful, glossy sheen. If you like it sweeter, feel free to add a little more corn syrup or oligosaccharide to your taste!)
Step 5
Carefully arrange the scored flounder pieces on top of the daikon radish. I placed the flounder in the pot while it was still partially frozen, not fully thawed. This helps maintain the integrity of the fish during the braising process.
Step 6
Cover the pot and bring it to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium-low and let it simmer gently. After it has simmered for a while, uncover the pot and spoon some of the delicious braising liquid over the flounder. This ensures the sauce permeates the fish thoroughly. (Note: When I braised 5 fish, it took about 45 minutes. You can adjust the cooking time based on the amount of fish and heat level.)
Step 7
Your delicious braised flounder is now ready! Carefully transfer the braised fish to a serving plate. Don’t forget to ladle some of the rich, flavorful braising liquid over it. Serve alongside hot rice for a truly satisfying meal.^^ This recipe is wonderful because the ingredients are simple and the cooking process is so easy, making it accessible for everyone to create a fantastic dish!^^
