Miso-marinated flounder with crispy soba seeds

Serves 1
Prep time 24 hours
Cook time 10 minutes

2kg white miso
100ml mirin
100ml cooking sake
80g sugar
130g flounder
1 egg (only egg white is needed)
20g soba seeds
1 stem hajikami (Japanese ginger, available from Meida-ya), sliced
10g chestnut, sliced

• Mix the white miso, mirin, cooking sake and sugar in a bowl.
• Marinate the flounder with the miso mixture and let it sit for 24 hours.
• Grill the flounder till it is cooked or light brown. Remove fish from grill and spread egg white over it.
• Cover the fish with soba seeds and put to the grill again until seeds turn crispy.
• Garnish the dish with hajikami and chestnut.

SHARE