Cut a slit along the surface on both sides of the fish (to help sauce saturation); sprinkle lightly with salt and leave it for 20 minutes.
Cut off the stem of the Shiitake mushrooms.
Wash the burdock well, cut it in half with its skin on and divide it in half. Squash or hit with an empty bottle to create cracks in the burdock.
Place the flounder in hot water at 80 ° C and remove it when the skin surface becomes whitish. Cool it in ice water, gently remove any dirt, blood with your fingers. Remove from ice water and wipe it with a paper towel.
Put all the broth ingredients, flounder, shiitake mushrooms and burdock in a frying pan.
Start the heat when the ingredients are all cold, letting the temperature gradually rise to boil point.
Cover with otoshi buta (foil or parchment paper lid) and broil over medium heat. Reduce to medium heat and simmer for 7 to 8 minutes (or more checking the flesh).
When the broth has reduced by about 30%, add ginger, simmer quickly and turn off the heat.
Place it in a bowl and let it rest for a while, garnishing with yuzu peel if you like.
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