Another quick recipe with my mini donabe.
I made Quick-braised flounder fish ("Karei no Nitsuke"). I've introduced this dish (cooked with medium-size classic-style doanbe) in this blog before.
This version with a mini donabe, is a slightly different variation. It's also very simple (actually even easier). For this, I used small-size classic-style donabe, "Rikyu-Tokusa".
1C water, a piece of konbu, 1/3 cup each soy sauce & mirin, and 10-12 oz flounder cuts (blanched for 5 quick seconds in boiling water then shocked in the ice bath) were combined in the mini donabe.
The fish was simmered for about 15 minutes. 1 tsp sansho-no-mi (berries of mountain pepper) and some dry yuzu rinds were added, then simmered for extra few minutes. Yes, that's it! It was so good.
Happy donabe life.
