Saké-simmered flounder (Karei nitsuke) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 224) by Shizuo Tsuji

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried and simmered freeze-dried tofu (Kōri-dōfu age-ni); Tangy white salad (Shirazu-ae)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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