I made Karei no Nitsuke (braised flounder) again. It's a popular rustic home dish in Japan. This time, instead of the whole fish, I go the fish cuts with the heads off. The classic-style donabe, "Hakeme", was used for this dish.
You don't need the dashi stock to start the broth for this dish. First, combine 400 ml water with 5 tablespoons of each sake, mirin, and soy sauce. Since I had some daikon, I added the sliced daikon and green parts of some scallions to the broth and simmered for about 5 minutes. The broth will eventually become rich flavor after the fish and vegetables are cooked.
Shiitake, flounder, and ginger slices were added and continued to simmer with the otoshi-buta (drop-lid) on the surface before closing with the donabe lid for another 10 minutes.
The aroma was really wonderful after 10 minutes. The broth was reduced and it turned rich.
My simple Karei no Nitsuke was served with a garnish of sliced scallion ("Shiraga negi"). Because the fish was braised in the donabe, the texture was so rich and the flavor was deep and complex.
Happy donabe life.
