Traditional Flounder Sashimi with Ponzu Sauce from The Sushi Experience by Hiroko Shimbo
Using the usu-zukuri technique, the fish is cut so thin that you can see the color of the plate underneath on which the sashimi is presented. Creating such slices makes the fish easy to chew and ap...
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Serving platter
- Plate
Ingredients
- 1 back-meat fillet of sushi flounder (for information on shopping for sushi fish or 8 very fresh scallops or 1 large leg of boiled octopus
- ¼ cup momiji oroshi (spiced grated daikon)
- 2 tablespoons or more ponzu sauce
- 2 tablespoons chives, finely sliced
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