📝 About This Recipe
Engawa, the delicate muscle from the fin of a flounder (Hirame), is prized by sushi connoisseurs for its unique, chewy texture and remarkably high fat content. When lightly seared—a technique known as 'Aburi'—the oils melt into the rice, creating a smoky, buttery sensation that dissolves on the tongue. This recipe captures the elegance of traditional Japanese omakase, balancing the rich fat with the citrusy brightness of ponzu and spicy kick of momiji oroshi.
🥗 Ingredients
The Fish
- 200 grams Engawa (Flounder Fin Muscle) (Sashimi-grade, cleaned and patted dry)
Sushi Rice (Shari)
- 2 cups Japanese Short-Grain Rice (Preferably Koshihikari or Sasanishiki)
- 2 cups Filtered Water (Plus extra for rinsing)
- 4 tablespoons Rice Vinegar (High quality)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt (Fine grain)
- 1 piece Kombu (Dried Kelp) (2-inch square, wiped with a damp cloth)
Garnish and Seasoning
- 2 tablespoons Momiji Oroshi (Grated daikon radish mixed with red chili)
- 2 stalks Scallions (Finely sliced into rounds)
- 3 tablespoons Ponzu Sauce (Citrus-based soy sauce)
- 1 tablespoon Wasabi Paste (Freshly grated or high-quality paste)
- 1 teaspoon Toasted White Sesame Seeds (For a subtle crunch)
👨🍳 Instructions
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1
Rinse the sushi rice in a bowl of cold water, swishing gently. Drain and repeat 4-5 times until the water runs completely clear. Let the rice sit in a strainer for 15 minutes to hydrate.
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2
Place the rice and 2 cups of filtered water in a rice cooker. Add the kombu on top. Cook according to the 'Sushi Rice' setting. If using a stovetop, bring to a boil, then simmer on low for 15 minutes and let steam for 10 minutes off the heat.
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3
While the rice cooks, prepare the 'Sushi-zu' (vinegar seasoning). In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved—do not let it boil. Remove from heat and cool.
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4
Transfer the hot cooked rice to a 'Hangiri' (wooden tub) or a large non-metallic bowl. Pour the vinegar mixture over a rice paddle as you move it across the rice to distribute evenly.
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5
Using a slicing motion with the paddle (do not mash!), fold the rice while simultaneously fanning it with a hand fan. This cools the rice quickly and gives it a glossy finish. Cover with a damp cloth and keep at room temperature.
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6
Prepare the Engawa. Using a very sharp Yanagiba (sashimi knife), slice the fin meat into rectangles approximately 2.5 inches long and 1 inch wide. If the pieces are thin, you can stack two together for each nigiri.
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7
Dampen your hands with 'Tezu' (a mix of water and a splash of rice vinegar) to prevent sticking. Take about 20 grams of rice and gently shape it into an oblong mound in your palm.
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8
Dab a tiny amount of wasabi on the underside of an Engawa slice and place it over the rice mound. Gently press with two fingers to marry the fish to the rice.
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9
Repeat until all rice or fish is used. Place the nigiri on a heat-proof ceramic platter or a specialized slate.
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10
Using a kitchen blowtorch (Aburi style), hold the flame about 2-3 inches away from the fish. Quickly sear the surface of the Engawa until it just turns opaque and the edges begin to curl and brown slightly. You should see the oils bubbling.
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11
Immediately after searing, place a small dot of Momiji Oroshi and a few slices of scallion on top of each piece.
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12
Drizzle exactly two drops of ponzu sauce over the garnish to cut through the richness of the fish oils.
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13
Finish with a tiny sprinkle of toasted sesame seeds and serve immediately while the fish is warm and the rice is at body temperature.
💡 Chef's Tips
Always use a kitchen torch for the best flavor; the rapid heat caramelizes the fats in a way a broiler cannot. If you cannot find fresh Engawa, look for 'Karasu-Hirame' (Halibut) fin in the frozen section of Japanese grocers; thaw slowly in the fridge. Don't over-press the rice; it should be airy enough that the grains barely hold together, allowing the fish to be the star. Keep a bowl of vinegared water (Tezu) nearby at all times to keep your hands clean and prevent the rice from sticking to your skin.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to cleanse the palate between bites. A side of pickled ginger (Gari) is essential to reset your taste buds after the fatty Engawa. Serve as part of a multi-course nigiri meal, ideally after leaner white fish but before heavier blue-backed fish. A warm cup of roasted green tea (Hojicha) complements the smoky, seared notes of the Aburi finish.