Culinary Class Wars Flounder Seaweed Soup / Seaweed Soup

20250118 #breakfastdiary 1286, 0°C/partly cloudy Instagram feed size is switching to a 4:5 ratio for some users. According to Adam Mosseri (Instagram's CEO), this reflects data showing that most uploaded content is vertical. In the very distant future, human eyes might even evolve to be vertical. #flounderseaweedsoup, as seen on Culinary Class Wars — but when I actually made it, it turned into #seaweedsoup topped with braised radish and flounder.

2 flounder, 1/4 radish, a handful of seaweed, soy sauce, mirin, oyster sauce, seasoned salt, anchovy fish sauce, sesame oil, heavy cream (or milk if you don't have it, or ricotta cheese if you don't have that either)

1. Soak the seaweed in water for about 5 minutes. 2. Slightly thaw the frozen flounder, cut into thirds, boil, and pick out the flesh. (Would be nice to make broth from the bones, but skipping that today.) 3. Pour 500ml water, 50ml soy sauce, 50ml mirin, and 10ml anchovy fish sauce into a pot, slice the radish into 1cm rounds, and braise. Cut into shapes with a cookie cutter, though the shape doesn't really matter. 4. In a pot, add sesame oil, blanch the seaweed, then pour in 500ml water, add 2t seasoned salt and 1t oyster sauce, and bring to a boil. (Everyone's taste is different, so adjust the salt to your liking.) 5. Pour the mixture from step 4 into a blender and blend, then pour back into the pot, add 2T ricotta cheese, and simmer a bit more. (Don't strain it — the occasional bite of seaweed is part of the appeal. The show used heavy cream, but I used ricotta since I didn't have any; milk would probably work too.) The seaweed soup is done. 6. Pour the seaweed soup into a bowl, and top with the braised radish and the picked flounder flesh. Pepper, pepper, pepper, pepper~ #breakfast #recipe #miraclemorning #seaweed