Steps

1. Sprinkle a pinch of salt only on the skin side of the flatfish.
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2. Let sit for 10-15 minutes to draw out moisture. This is the key! Draw out moisture from the skin side to remove any gamey odor. Do not sprinkle on the flesh.
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3. Cut 1/2 stalk of green onion into approximately 4cm lengths.
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4. Make several slits on one side of the green onion. This is the key! It helps the sauce penetrate better and prevents the ingredients from falling apart.
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5. Peel and thinly slice 20g of ginger.
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6. Cut 50g of burdock root into rod shapes about 6cm long.
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7. Briefly rinse the cut burdock root under water. This is the key! Soaking for a long time weakens the flavor, so just a quick rinse is sufficient.
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8. Blanch the salted flatfish in boiling water briefly. Once the surface changes color, immediately immerse in ice water. This is the key! This removes surface impurities and scum, eliminating any fishy smell.
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9. Gently remove any remaining scales or scum from the flatfish with your fingers while in the ice water.
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10. Thoroughly pat the flatfish dry with a paper towel. This is the key! Remaining moisture can cause an unpleasant odor.
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11. In a frying pan, combine [A] 270cc water, [A] 200cc soy sauce, [A] 135cc cooking sake (rice wine), and [A] 150g sugar. Heat over medium heat.
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12. Add the cut burdock root and ginger to the simmering liquid.
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13. Once the liquid boils and the sugar dissolves, arrange the flatfish in the pan without overlapping.
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14. Skim off only the scum that initially rises to the surface.
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15. Reduce heat to low, cover with a drop lid (otoshibuta), and simmer for about 10 minutes. This is the key! This prevents the fish from breaking apart and promotes even flavor distribution by circulating the sauce.
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16. After simmering for 10 minutes, add the green onions.
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17. Continue to simmer for another 5 minutes.
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18. Turn off the heat and arrange the flatfish and vegetables on a plate.
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19. Generously ladle the simmering sauce over the top to finish. Enjoy!
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