📝 About This Recipe
Usuzukuri is the Japanese art of 'thinly sliced' sashimi, a technique traditionally reserved for firm-fleshed white fish like Flounder (Hirame). This dish transforms a humble fillet into a translucent, petal-like mosaic that is as visually stunning as it is delicate on the palate. Served with a citrusy, homemade ponzu and spicy grated radish, it offers a sophisticated balance of clean ocean sweetness and vibrant acidity.
🥗 Ingredients
The Fish
- 300 grams Sashimi-grade Flounder (Hirame) fillet (skinless, bones removed, and chilled thoroughly)
Handmade Spicy Ponzu Sauce
- 4 tablespoons Soy Sauce (use high-quality Japanese soy sauce)
- 2 tablespoons Rice Vinegar
- 2 tablespoons Yuzu juice or Lime juice (freshly squeezed)
- 1 tablespoon Mirin (hon-mirin preferred)
- 1 small piece Kombu (Dried Kelp) (approx 2-inch square)
- 1 pinch Katsuobushi (Bonito Flakes) (for depth of flavor)
Momiji Oroshi (Spicy Radish Garnish)
- 3 inch piece Daikon Radish (peeled)
- 1-2 pieces Dried Red Chili (Takanotsume) (seeds removed and soaked in water)
Finishing Touches
- 2 stalks Scallions (finely sliced into rounds)
- 4 pieces Shiso Leaves (for plating)
- 1/2 piece Lemon slices (cut into thin wedges)
- 1 small handful Micro-greens or Edible Flowers (optional for aesthetic)
👨🍳 Instructions
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1
Prepare the Ponzu sauce at least 30 minutes ahead (or up to 24 hours). Combine soy sauce, rice vinegar, citrus juice, mirin, kombu, and bonito flakes in a jar. Let it steep to develop umami.
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2
Strain the Ponzu through a fine-mesh sieve or cheesecloth into a small serving bowl and discard the solids. Keep chilled until ready to serve.
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3
Create the 'Momiji Oroshi' (Maple Radish). Use a chopstick to poke 2-3 deep holes into the cross-section of the peeled daikon radish. Insert the soaked red chilies into these holes.
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4
Grate the radish starting from the end with the chilies using a Japanese fine grater. The result should be a beautiful, pale orange-red pulp. Gently squeeze out excess moisture and set aside.
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5
Prepare your plating surface. Choose a large, flat, decorative plate (traditionally one with a pattern that can be seen through the fish). Place the plate in the refrigerator for 10 minutes to chill.
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6
Ensure your sashimi knife (yanagiba) is razor-sharp. Wipe the blade with a damp cloth. Take the chilled flounder fillet and pat it dry with a paper towel.
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7
Position the fillet horizontally on the cutting board. Starting from the right side, use the 'Sogu-giri' (slanting cut) technique. Hold the knife at a very shallow 20-30 degree angle to the board.
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8
Slice the fish in one long, smooth pulling motion from the heel of the knife to the tip. The slice should be so thin it is nearly translucent (paper-thin).
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9
As you cut each slice, immediately transfer it to the chilled plate. Arrange the slices in a circular 'chrysanthemum' pattern, starting from the outer edge and overlapping them slightly as you work toward the center.
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10
Once the plate is filled with the fish 'petals', place a small mound of the Momiji Oroshi in the very center of the arrangement.
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11
Scatter the finely sliced scallions over the fish and place the shiso leaves and lemon wedges decoratively on the side of the plate.
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12
Serve immediately while the fish is perfectly chilled, with the small bowl of ponzu on the side for dipping.
💡 Chef's Tips
Always use a razor-sharp knife; a dull blade will tear the delicate protein fibers of the flounder. If the fish feels too soft to slice thinly, place it in the freezer for 10-15 minutes to firm up (but do not freeze it). Choose a plate with a colorful or intricate pattern; the hallmark of great Usuzukuri is being able to see the design through the fish. Avoid 'sawing' the fish; use one continuous pulling stroke to ensure a glass-like surface on each slice. For the best flavor, use a mix of sudachi, yuzu, and lemon for the ponzu citrus base.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the clean flavors of the flounder. Serve as a light first course before a heavier grilled wagyu or tempura dish. Provide individual small dipping bowls so each guest can customize their ponzu with the spicy radish. A side of lightly pickled cucumbers (sunomono) provides a nice textural contrast. Sparkling water with a twist of lime is a perfect non-alcoholic pairing to keep the palate refreshed.