THE Meita-Flounder Naruto Deep Frying

Cut the meita-flounder into the three slices, wind it up with asparagus as a core, and it is a dish which fried in the oil.


  • Meita-Flounder
  • Asparagus
  • Sea weed
  • Green spring Onion
  • Japanese Radish
  • Starch
  • Momiji-Oroshi


  • Japanese Soup Stock
  • Light color soy source
  • Sweet sake
  • Rapeseed Oil

How To Make

  1. The Meita-flounder wash with a water, and cut the fish into three slices.
  2. Boil the asparagus with a hot water.
  3. ② wrap with ①.
  4. Wrap ③ with the sea weed.
  5. Coat ④ with the potato starch, and fry it with the rapeseed oil.
  6. Make a grated Japanese radish, take off the water, and mix with the Japanese red pepper.
  7. Chop the leek finely.
  8. Make a IRIDASHI.
  9. Mix ⑥, ⑦ with ⑧.


Make the grated radish, and squeeze the water, and mix Japanese red pepper.


The IRIDASHI is a suitable for the garnished sauce such as the deep-fried fish.As the IRIDASHI uses the light color soy sauce. When doing deep- fried fish and prawns, IRIDASHI does not damage the original taste of the material.

  1. Mix 8 cups of soup stocks, 1 cup of sweet sake 1cup of light color pale soy sauce and cook together.
  2. Insert dried sliced bonito, simmer it and, and filter it through a lead and warm it.


Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make the soups such as TEMPURA – DASHI, IREDASHI etc.


  1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
  2. Lower the heat once, cook it over a low heat, and stop the heat, waituntil a dry sliced bonito sinks.
  3. A dry sliced Bonito sinks, filter it through a lead and warm.

Filet in 3 pieces of the flatfish

  1. Make the back of the flatfish to the top.
  2. Rwmove the scales.
  3. Turn the ventral side to the up.
  4. Scrape away the scales as like ②.
  5. Open the gills lid, and cut it around the gills.
  6. Cut the cranial bone of gills, and cut the bone of the root of the mouth side of gills.
  7. Grab the gill from the side of the gill lid, and pull out the organ.
  8. Wash a fish in water, remove the blood and the dirt.
  9. Wipe off the moisture.
  10. Point the fish ‘s head to the left.
  11. Cut off the head.
  12. Thin cut the with sidewise on the top of the tail by a sashimi knife.
  13. Turn a head to the top.
  14. Put a knife inside of a cranial fin.
  15. Along a middle bone, and cut to open toward to the tail.
  16. Turn a fish to the backside.
  17. Cut the fish same way as ⑭,⑮.
  18. It is completion of three pieces of the flatfish.


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