📝 About This Recipe
A quintessential staple of Japanese Izakaya culture, Eihire is a sophisticated snack made from salt-cured, dried ray fins that are lightly charred to perfection. This delicacy offers a mesmerizing contrast between a chewy, jerky-like texture and a deep, honeyed seafood sweetness that intensifies upon grilling. Served with a signature spicy citrus-mayo dip, it is the gold standard of 'otsumami'—dishes specifically designed to complement fine sake and cold beer.
🥗 Ingredients
The Main Feature
- 100 grams Dried Ray Fin (Eihire) (high-quality, honey or sugar-cured variety found in Japanese markets)
- 2 tablespoons Sake (Japanese Rice Wine) (for softening and aromatizing the fins)
- 1 teaspoon Toasted Sesame Oil (to lightly brush for extra fragrance)
Signature Dipping Sauce
- 4 tablespoons Japanese Mayonnaise (Kewpie) (essential for its rich, eggy flavor)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder for a kick of heat)
- 1/2 teaspoon Soy Sauce (for a touch of saltiness and color)
- 1/2 teaspoon Yuzu Juice or Lemon Juice (to cut through the richness of the mayo)
Garnish and Sides
- 1 piece Sudachi or Lime (cut into wedges for squeezing)
- 1 stalk Scallions (finely sliced for freshness)
- 2 inches Daikon Radish (grated into a small mound (daikon oroshi))
👨🍳 Instructions
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1
Inspect the dried ray fins. If they feel exceptionally brittle or hard, place them in a shallow dish and lightly brush both sides with the 2 tablespoons of sake. Let them sit for 5 minutes to rehydrate slightly; this prevents them from burning too quickly.
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2
While the fins are resting, prepare the dipping sauce by combining the Kewpie mayonnaise, Shichimi Togarashi, soy sauce, and yuzu juice in a small ramekin. Whisk until smooth and set aside.
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3
Grate the daikon radish using a fine grater. Gently squeeze out the excess moisture so it forms a soft, damp mound, and place it on your serving platter.
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4
Lightly brush one side of the ray fins with a tiny amount of toasted sesame oil. This encourages even browning and adds a beautiful nutty aroma.
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5
Preheat your cooking surface. For the most authentic flavor, use a small tabletop charcoal grill (shichirin). Alternatively, a stovetop wire grill net or a toaster oven set to 'broil' works perfectly.
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6
Place the ray fins on the grill over medium-low heat. Do not use high heat, as the sugar content in the cure will cause them to scorch instantly.
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7
Grill the first side for about 2-3 minutes. Watch for the edges to begin curling and the flesh to turn from translucent to an opaque golden-brown.
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8
Flip the fins using tongs. Grill the second side for another 1-2 minutes. Look for small bubbles forming on the surface and slight charring on the 'rib' sections of the fin.
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9
Once the fins are pliable and fragrant, remove them from the heat immediately. They will stiffen up slightly as they cool.
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10
While still warm, use clean kitchen shears to cut the fins into 1-inch wide strips. This makes them easier to dip and share.
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11
Arrange the warm strips on a plate next to the prepared spicy mayo, the mound of grated daikon, and the citrus wedges.
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12
Sprinkle the finely sliced scallions over the dipping sauce and serve immediately while the Eihire is still tender.
💡 Chef's Tips
Choose ray fins that are slightly thick; very thin ones tend to become tough and leathery when grilled. Always cook over low to medium heat; the high sugar content in the marinade burns easily, resulting in a bitter taste. If using a toaster oven, line the tray with crumpled aluminum foil to allow air to circulate under the fin for even crisping. For a smoky flavor without a grill, you can briefly use a kitchen blowtorch to char the edges after pan-searing. Don't overcook! The Eihire is ready the moment it becomes fragrant and turns a deep amber color.
🍽️ Serving Suggestions
Pair with a dry, chilled Junmai Ginjo sake to balance the sweetness of the ray fin. Serve alongside a frosty mug of Japanese lager for the ultimate Izakaya experience. Include a side of pickled ginger (gari) to cleanse the palate between bites. Try dipping a corner of the Eihire into the grated daikon mixed with a drop of soy sauce for a refreshing alternative to the mayo. Combine with other 'Kawaki-mono' (dried snacks) like dried squid or tatami iwashi for a full appetizer platter.