A favorite of flounder fisherman Yukio Sato!
Crumbled flounder soboro
- 3-4 flounder fillets
- Green onion (to taste)
- Miso (to taste)
- 1–2 eggs
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1
Skin the flounder fillets and chop them into small chunks.
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2
Pan-fry the flounder in a small amount of oil.
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3
Once the flounder meat crumbles, add the green onions and miso. Continue cooking.
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4
Add the eggs and cook well.
Flounder meat will naturally crumble if you chop it up and then cook it in a pan, stirring well with a spatula. The moisture from the green onions will dissolve the miso so that the flavors merge together. You can also increase or decrease the amount of green onion and miso to suit your taste.
Add the eggs at the very end--once the fish, green onion, and miso become fragrant in the pan. If you simply crack them into the pan, mix them well with the spatula, and let them cook through completely, you’ll end up with a classic fisherman’s dish--crumbled flounder soboro. Just transfer it to a serving dish and it’s ready for the dinner table!
Add the eggs at the very end--once the fish, green onion, and miso become fragrant in the pan. If you simply crack them into the pan, mix them well with the spatula, and let them cook through completely, you’ll end up with a classic fisherman’s dish--crumbled flounder soboro. Just transfer it to a serving dish and it’s ready for the dinner table!
flounder fisherman Sato
