Karei nitsuke (Simmered righteye flounder in soy sauce)

Karei nitsuke（かれいの煮つけ）

What kind of dish is karei no nitsuke??

煮つけ(nitsuke)=simmer
魚(sakana)=fish
煮魚(nizakana)=simmered fish
カレイ(karei)=righteye flounder

One of the representative Japanese dishes, righteye flounder is simmered in soy sauce and sugar.

I often add ginger because the smell of fish disappears when simmering together.

You can also make fish other than righteye flounder. The righteye flounder is called “karei” in Japanese.

The sweet and salty seasoning with ginger flavor goes well with the light taste of righteye flounders. Boiled fish can be made in one pot even when you are busy, and good compatibility with rice.

I used raw wakame seaweed for the garnish. Boiled raw wakame seaweed is sold in supermarkets. Compared to dried wakame seaweed, it is thicker and has a better texture, and is very delicious.

Check out this article to learn about the difference between righteye flounder and lefteye flounder. 👉　Right eye flounder with mashed potatoes

Check out this article for information on soy sauce, mirin, and sake, which are essential for simmering dish.　👉　About Soy sauce ＆ mirin & sake

NUTRITION FACTS of Karei nitsuke

177 kcal Protein 20.8g Fat 6.2g Carb 10.1g Salt Equivalent 2.4g

INGREDIENTS for Karei nitsuke (2SERVINGS)

righteye flounder 200g
hot water 1000g
ginger 5g
☆mirin 10g
☆sugar 15g
☆sake 20g
☆soy sauce 30g
boiled raw wakame seaweed 60g

Karei nitsuke COOKING INSTRUCTIONS

➀ Soak the righteye flounders in hot water and when the surface becomes whitish, transfer it to the pan.

Place the fish skin side up. The skin is easy to peel off, so handle it gently.

The process of soaking the fish in hot water is called “shimofuri”, and the blood and slime that cause the fish’s odor are washed off.

② Slice the ginger.

③ Put ginger, mirin, sugar, sake and soy sauce in a pan and bring to a boil.

④ Add the fish to the pan. Reduce heat to low, cover with aluminum foil and simmer for 5 minutes. Don’t turn it over halfway through, and shake the pan occasionally.

Instead of covering the entire pan with aluminum foil, cover the fish with aluminum foil.
The purpose of covering the fish is to allow the broth to circulate to the top of the fish, and to prevent the fish from shaking and losing its shape.

⑤ Remove the aluminum foil and simmer until the broth is half. Occasionally scooping out the broth with a spoon and pouring it over the surface of the fish.

⑥ Add the boiled raw wakame seaweed to the pan at the end and simmer for a while.

※I cut the leftover ginger into thin pieces and put it on top.

I think the key to boiled fish is the amount of water. Quickly simmered☆*:.｡.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊