Karei no Kara age Yasai ankake - Fried Plaice with Mixed Vegetables

Kale and chick pea rice bowls 41 of 400 Salmon Tartar Steaks with Ponzu & Radish Dip

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

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Summer Main courses Fish Naturally Brewed Soy Sauce Sauce for Rice / Sauce soja Sucrée Japanese Asian

Preparation time: 40 mins

Calorific value (per portion): 1476 kJ / 353 kcal

120 g onions
6 shiitake mushrooms
40 g carrots
40 g green beans or snap peas
a little oil
3 tbsp. Kikkoman naturally brewed soy sauce
5 tbsp. Kikkoman sauce for rice
300 ml vegetable or chicken stock
1 ½ tbsp. potato starch
2 small plaices
a little wheat flour

Preparation

Halve the onions, slice the shitake mushrooms and combine. Cut the carrots into 3-4 cm long, fine strips. Trim the beans and blanch them. Then cut them into 3-4 cm long pieces. Heat the oil in a pan and sauté all the vegetables except the beans. Add the naturally brewed soy sauce, the sauce for rice and the stock. Mix the potato flour with 2 tbsp. water until you have a smooth paste and carefully stir it into the vegetables.

Coat the plaice fillets with flour and fry until golden brown in a pan with hot oil.

Arrange the plaice on a plate. Add the green beans to the vegetables and bring to the boil briefly, then serve as a side dish with the fish.