📝 About This Recipe
Hailing from Shimonoseki in Yamaguchi Prefecture—the undisputed fugu capital of the world—this dish represents the pinnacle of Japanese knife skills and culinary daring. Takifugu, or Tiger Pufferfish, is prized for its subtle, clean sweetness and a unique, firm texture that allows it to be sliced into translucent, petal-like sheets. This preparation, known as 'Tessa,' is traditionally arranged in the shape of a blooming chrysanthemum, symbolizing longevity and elegance.
🥗 Ingredients
The Fish (Professionally Pre-cleaned)
- 300 grams Tiger Pufferfish (Takifugu) Fillets (Must be sourced from a licensed fugu chef; skin removed and toxins cleared)
- 50 grams Fugu Skin (Yubiki) (Blanched and thinly sliced into needle-like strips)
The Ponzu Dipping Sauce
- 4 tablespoons Sudachi or Kabosu juice (Freshly squeezed Japanese citrus)
- 4 tablespoons Dark Soy Sauce (High quality honjozo variety)
- 1 tablespoon Mirin (Briefly simmered to cook off alcohol)
- 1 small piece Kombu (Dried Kelp) (2-inch square for infusion)
Yakumi (Condiments)
- 3 tablespoons Momiji-oroshi (Grated daikon radish infused with red chili)
- 1 bunch Asatsuki (Young Chives) (Finely chopped into tiny rings)
- 1 whole Sudachi slices (Cut into thin wedges for garnish)
👨🍳 Instructions
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1
Begin by preparing the dipping sauce: Combine the citrus juice, soy sauce, simmered mirin, and the piece of kombu in a small bowl. Let it steep for at least 30 minutes (or overnight in the fridge) to develop a deep umami profile.
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2
Prepare the Momiji-oroshi by making a small hole in a piece of peeled daikon radish with a chopstick. Stuff a dried red chili into the hole, then grate the radish on a fine grater. The result should be a beautiful, spicy pink paste.
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3
Take your professionally cleaned fugu fillets and wrap them in a damp, clean cloth (sarashi) or paper towel. Place them in the refrigerator for 15 minutes to firm up the flesh, making it easier to slice.
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4
Select a large, flat, decorative ceramic plate—traditionally one with a painted pattern that you wish to be visible through the fish.
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5
Using a very sharp 'Fugu-hiki' (a specialized thin-bladed knife), begin slicing the fillet from the right side. Hold the knife at a very low angle to create paper-thin, translucent slices.
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6
Lay the first slice on the outer edge of the plate. Continue slicing and laying the pieces in a circular overlapping pattern, moving inward toward the center.
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7
As you move inward, slightly overlap each slice over the previous one to create the appearance of chrysanthemum petals (Kiku-mori style).
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8
Once the outer ring is complete, start a second inner ring, continuing until the entire plate is covered, leaving a small space in the very center.
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9
In the center of the plate, pile the blanched and shredded fugu skin (Yubiki) in a neat mound to add height and texture contrast.
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10
Place small mounds of the Momiji-oroshi and a handful of chopped Asatsuki chives on the side of the plate or in separate small condiment dishes.
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11
Remove the kombu from the ponzu sauce and pour the sauce into individual small dipping bowls for each guest.
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12
Final check: The fish should be so thin that the design of the plate is clearly visible through the flesh. Serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Never attempt to clean a whole fugu yourself; only purchase fillets from certified distributors to ensure safety. Use a 'Honyaki' or high-carbon steel knife that has been freshly sharpened for the cleanest cuts. If you cannot find Sudachi, a mix of lime and lemon juice is a respectable substitute for the ponzu. Handle the fish as little as possible with your hands to keep the flesh translucent and prevent it from warming up. For the best flavor, let the sliced fish 'breathe' at room temperature for just 2-3 minutes before eating to relax the proteins.
🍽️ Serving Suggestions
Pair with Hire-zake: hot sake served with a grilled fugu fin steeped inside for a smoky aroma. Serve alongside a light Fugu-chiri (hot pot) using the remaining bones and vegetables. A side of pickled ginger (Gari) helps cleanse the palate between the delicate slices. Enjoy with a glass of crisp, dry Junmai Ginjo sake to complement the subtle sweetness of the fish. Use the 'two-slice' method: pick up two slices at once with chopsticks to appreciate the unique chewy texture.