Flounder Soup

Directions

1. 1
   Wash the flounder cutoffs and wipe away any excess moisture.
2. 2
   Coat with the sake and salt and set aside.
3. 3
   Re-hydrate the wakame seaweed.
4. 4
   Bring the dashi stock to a boil in a pot.
5. 5
   Add the soy sauce and a pinch of salt to flavor.
6. 6
   Add the flounder cutoffs and lightly simmer.
7. 7
   Remove any scum.
8. 8
   Taste, and if you find it's not salty enough add more salt.
9. 9
   Put the cooked cutoffs and wakame in a bowl.
10. 10
    Pour in the soup from Step 1, and top with mitsuba and it's ready.