Simmered Flounder Offcuts Recipe by cookpad.japan
Cooking Instructions 1 Cut the tofu and daikon into a size that's slightly larger than regular bite-sized. Cutting into them with your chopsticks and feeling the softness is part of the fun. 2 Cut the scallion into bite-sized pieces. No matter how hard you try, you can't cut into these with your chopsticks. 3 Add the fish offcuts to boiling water and boil. 4 Put the tofu and daikon in the bottom of a pan, then place the offcuts on top. Place the scallion in the open spaces. 5 Add boiling water to the pot, and cover with a drop-lid to simmer. 6 Once it comes to a boil again reduce to low heat, and add salt, sugar, and soy sauce. Let the flavor soak in. Transfer to a serving plate and garnish with sansho leaves. 1 Cut the tofu and daikon into a size that's slightly larger than regular bite-sized. Cutting into them with your chopsticks and feeling the softness is part of the fun. 1 Cut the tofu and daikon into a size that's slightly larger than regular bite-sized. Cutting into them with your chopsticks and feeling the softness is part of the fun. 2 Cut the scallion into bite-sized pieces. No matter how hard you try, you can't cut into these with your chopsticks. 2 Cut the scallion into bite-sized pieces. No matter how hard you try, you can't cut into these with your chopsticks. 3 Add the fish offcuts to boiling water and boil. 3 Add the fish offcuts to boiling water and boil. 4 Put the tofu and daikon in the bottom of a pan, then place the offcuts on top. Place the scallion in the open spaces. 4 Put the tofu and daikon in the bottom of a pan, then place the offcuts on top. Place the scallion in the open spaces. 5 Add boiling water to the pot, and cover with a drop-lid to simmer. 5 Add boiling water to the pot, and cover with a drop-lid to simmer. 6 Once it comes to a boil again reduce to low heat, and add salt, sugar, and soy sauce. Let the flavor soak in. Transfer to a serving plate and garnish with sansho leaves. 6 Once it comes to a boil again reduce to low heat, and add salt, sugar, and soy sauce. Let the flavor soak in. Transfer to a serving plate and garnish with sansho leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip No Heavy Cream or Eggs! Simple Black Tea Ice Cream Clam Chowder with Hamaguri Clams Lightly Flavored Simmered Flounder Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice No Heavy Cream or Eggs! Simple Black Tea Ice Cream Clam Chowder with Hamaguri Clams Lightly Flavored Simmered Flounder Flounder Soup Simple! Egg-Free, Oven-Baked Tonkatsu Orange Marmalade & Cheese Pound Cake Scallops With Butter and Soy Sauce Baked in Their Shells Tender Squid and Green Onions with Vinegar Miso Sauce Easy Yukhoe Salty-Sweet Shijimi Clams To Serve With Rice