Flounder Ogura Tukuri

Flounder is a very light taste, and this fish matches various dishes well.
This time, we introduce OGURA-TUKURI.

Ingredients

• Flounder
• Ebisume ( SHIOFUKI－KONBU )
• Wasabi

Seasoning

• Salt
• Vinegar
• Irisake

How to make

1. Remove the scale , the viscera and wash the flounder in the water.
2. Wipe off the water and cut to five pieces.
3. Put the Hanshi-paper on ②.
4. Salt ③ lightly, and keep it about 15 minute.
5. Wash the fish, and wipe off the water.
6. Soak it into the vinegar about 10 minutes.
7. Sandwich the ⑥ with the kelp, and keep about 2～3 hours.
8. Cut the kelp like a needle.
9. Remove the skin of flatfish, and cut 7mm（0.3in）width.
10. Mix with ⑧.
11. Garnish Wasabi with the iridashi.

METHOD FOR TREATMENT OF THE FLOUNDER

1. A big size of the flounder of back side skin is a hard, but the ventral side of fish skin is a not so head.
2. Scrape off surface hard skin from a tail to the head direction.
3. A ventral side toward to the top, and point the fish head to the left.
4. Take off the scale of the ventral with a knife.
5. A back side toward to the top, and point the fish head to the left.
6. Cut a behind of the backfin, and cut the meat from the back to the belly direction.
7. A ventral side toward to the top, and point the fish head to the left.
8. Cut a behind of the stomach fin, and cut the meat from the back to the belly direction.
9. Separate the body and a bone.
10. Pull out a fish head, and remove the internal organs.
11. Wash a scale and a dirt with running water, and wipe off moisture.

Filet in 5 pieces of the flounder

1. After wash the flounder, and wipe off the water.
2. The back side toward to the top、and the head side turns to the right.
3. Cut the joint of the tail sideways.
4. Cut the meat which is on the middle bone from the head side to a tail.
5. Put the knife from the side of the middle bone of the head side.
6. Cut the body of back meat along the bone.
7. Separate The body on the belly side in the same way.
8. A white ventral side toward to the top、and turn the head side to the left.
9. Cut the joint of the tail sideways.
10. Cut the meat which is on the middle bone from the head side to a tail.
11. Put the knife from the side of the middle bone of the head side.
12. Cut the body of back meat along the bone.
13. Separate The body on the belly side in the same way.
14. Peel cut the belly bone of the 4 pieces of the seprated fish meat.
15. Pinch the tall, and put a knife between the skin and the boby.
16. The fish skin pull to toward you, and the knife slide on the skin to the head direction.
17. Remove Engawa(edg of body fin) of the flounder.

TUKEJI

1. After simmer cooking, and coole it once.
2. Wrap in the bonito with gauze, and soak from top of the cooking pan.

WHAT DOES OIGATUO MEAN

1. After boiled cooking thing, wrap a bonito in gauze, and put into the pan and cool it. And the taste becomes a very good by the OIGATUO.
2. OIGATUO make a coloring of vegetables to avoid spoiling the taste, wrap the bonito in gauze and, put it into cooking pan.

NIKIRI

1. Boil the sweet sake, in a pan.
2. Ｗhen boiled the Japanese sweet sake, fire to it, and pull alcohol out.

WHAT DOES KAMISHIO MEAM.

The wrapping a fish by HANSHI(Japanese Paper) and sprinkling water and salt on it than sprinkles direct salt on a fish become soft taste.

KAMISHIO

1. Wash the fish with water, and wipe off the moisture.
2. Cover a fish with the paper (JAPANESE HANNSHI)、and get the paper wet by a sprayer.
3. Sprinkling the salt from top of the paper, and put a little time.
4. Taste becomes soft by doing KAMISHIO.