Tiradito with Kombu-Marinated Flounder and Scallop from Umami: The Fifth Taste by Nobu Matsuhisa
Kombu-jime is a clever culinary technique that not only helps to preserve fish, but makes it even tastier. When sashimi is wrapped in kombu, moisture is absorbed by the kombu, making the fish firme...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Plate
Ingredients
- 3 fresh scallops, sashimi quality
- 3 oz. (90 g) flounder fillet, sashimi quality
- 18 cilantro leaves
- Salt
- 1 sheet dried kombu, about 8 in. (20 cm) square
- 1 oz. (30 g) dried bonito flakes
- 4 tsp. lemon juice
- 2 tsp. yuzu citrus juice
- 1 tsp. Soy Sauce Salt
- ½ tsp. aji rocoto
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Traditional Flounder Sashimi with Ponzu Sauce from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Scallop Sashimi with Yuzu Dressing Recipe – Getfish Seafood
getfish.com.au
Scallop Tiradito - Food Services
kikkomanusa.com
Hokkaido Scallops with Yuzu Koshō Ikura Recipe
greatbritishchefs.com
Flounder with Salsa Sauce from The Sushi Experience by Hiroko Shimbo
app.ckbk.com
Sashimi
saveur.com
Cockle Clam Sashimi Platter
clearwater.ca
Snapper Sashimi
asianinspirations.com.au