Name: Aburi Eihire: The Ultimate Izakaya-Style Charred Ray Fin
Prep time: 10 minutes
Cook time: 5-8 minutes
Yield: 2-4 servings
Cuisine: Japanese

📝 About This Recipe

A quintessential Japanese pub (Izakaya) delicacy, Eihire is made from sun-dried ray fins that are lightly grilled to achieve a perfect balance of chewy texture and smoky sweetness. When kissed by fire, the natural sugars in the dried seafood caramelize, creating a deeply savory snack that is both addictive and elegant. This recipe elevates the traditional snack with a spicy citrus-mayo dipping sauce, bringing the authentic taste of Tokyo's nightlife right to your kitchen.

🥗 Ingredients

Main Components

100 grams Dried Ray Fin (Eihire) (high-quality, honey-cured or plain dried)
2 tablespoons Sake (Japanese Rice Wine) (for softening and deodorizing)
1 teaspoon Toasted Sesame Oil (to lightly brush for extra aroma)

Spicy Umami Dipping Sauce

4 tablespoons Japanese Mayonnaise (Kewpie) (creamy and slightly sweet)
1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
1/2 teaspoon Soy Sauce (high-quality shoyu)
1 teaspoon Lemon Juice (freshly squeezed)

Garnish and Sides

2 pieces Lemon Wedges (for brightness)
2 inches Daikon Radish (finely grated for a refreshing palate cleanser)
1 stalk Scallions (finely sliced for garnish)

👨‍🍳 Instructions

1

Inspect the dried ray fins for any stray cartilage or tough edges. Gently wipe them with a damp paper towel to remove any excess salt or impurities.
2

Place the ray fins in a shallow dish and lightly drizzle with the 2 tablespoons of sake. Let them sit for 5-10 minutes; this rehydrates the fibers slightly so they don't become brittle when grilled.
3

While the fins are soaking, prepare the dipping sauce by whisking together the Japanese mayonnaise, soy sauce, and lemon juice in a small bowl until smooth.
4

Dust the top of the mayonnaise mixture with the Shichimi Togarashi. Do not stir it in completely; leaving it on top allows for a beautiful presentation and a hit of spice with every dip.
5

Prepare your heat source. For the most authentic flavor, use a Shichirin (charcoal grill), but a stovetop wire grill (網焼き) or a standard toaster oven works perfectly well.
6

Pat the ray fins dry with a paper towel and lightly brush both sides with a tiny amount of toasted sesame oil.
7

Place the fins on the grill over medium-low heat. If using a toaster oven, set it to 400°F (200°C).
8

Grill for approximately 2-3 minutes per side. Watch closely as the sugar content in the fins causes them to burn very quickly.
9

Look for visual cues: the fins should begin to curl slightly at the edges, and the surface should develop small golden-brown bubbles and light charred spots.
10

Remove the fins from the heat immediately once they are fragrant and pliable. Overcooking will make them hard and difficult to chew.
11

While still warm, use kitchen shears to cut the ray fins into 1/2-inch wide strips across the grain. This makes them easier to share and eat.
12

Arrange the strips neatly on a small ceramic plate, stacking them slightly for height.
13

Place the bowl of spicy mayo on the side, along with the grated daikon, lemon wedges, and a sprinkle of fresh scallions.

💡 Chef's Tips

Use a pair of kitchen tongs to flip the fins frequently to ensure even charring without burning. If the ray fins feel too tough after grilling, you can briefly microwave them for 5 seconds to soften the collagen. Always use Japanese mayonnaise (like Kewpie) because it is made with only egg yolks and rice vinegar, providing the necessary richness for this dish. For a smokier flavor indoors, use a kitchen blowtorch (aburi style) to finish the edges of the fins right before serving. Store any leftover dried fins in an airtight bag in the freezer to maintain freshness for up to 6 months.

🍽️ Serving Suggestions

Pair with a cold, crisp Japanese lager or a dry Ginjo Sake to cut through the richness of the mayo. Serve alongside 'Edamame' with sea salt for a classic Izakaya appetizer spread. A glass of Highball (whisky and soda) with a lemon twist complements the smoky, charred notes perfectly. Use the leftover spicy mayo as a spread for a grilled salmon or shrimp burger. Provide a small dish of extra Shichimi Togarashi for those who prefer a higher heat level.