Aburi Madai Recipe
Delicate Madai lightly torched wrapped around pickled onions, dressed with a hot honey chili ponzu served with a miso dijon aioli.
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Ingredients
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Madai & Assembly
Pickling Brine (for pickled onions)
Hot Honey Chili Ponzu
Miso Dijon Aioli
Finishing & Tools
Method
Pickling Brine (for pickled onions)
- 1
Quick-pickle the onions
Thinly slice the red onion into half-moons (use a mandoline if you have one). In a small saucepan combine rice vinegar, water, sugar, and kosher salt; warm gently until sugar and salt dissolve (about 1–2 minutes). Remove from heat and let cool slightly. Place the sliced onions in a heatproof jar or bowl and pour the warm brine over them. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1–2 hours) — onions will be ready to use within an hour and can be kept refrigerated up to 1 week.
Miso Dijon Aioli
- 2
Make the aioli
In a small bowl whisk together white miso and Dijon mustard until smooth. Add mayonnaise, lemon juice, sesame oil, and water; whisk until fully combined and the texture is smooth and slightly pourable. Adjust thickness with additional water, 1/4 tsp at a time, if needed. Season with black pepper to taste. Refrigerate until service.
Hot Honey Chili Ponzu
- 3
Prepare the ponzu dressing
In a small bowl combine ponzu sauce, hot honey, chili oil (if using) and yuzu or lemon juice. Whisk until blended. Taste and adjust sweetness or heat: add a little more hot honey for sweetness or a touch more ponzu for acidity. Keep at room temperature.
Madai & Assembly
- 4
Slice the madai
Pat the madai fillet dry with paper towels. Using a very sharp knife, slice the madai across the grain into 10–12 thin slices about 1/8"–3/16" (3–5 mm) thick and approximately 2–3 inches long, suitable for wrapping. Keep slices chilled on a plate over ice until ready to torch.
- 5
Assemble slices with pickled onion
Drain the pickled onions well. Take each madai slice and place a small pinch (about 1 teaspoon) of pickled onion near one end. Optionally add a single microgreen or a small shiso leaf on top of the onion. Gently roll or fold the fish around the onion to form a neat bite-sized piece. Arrange assembled pieces on a chilled serving plate, leaving space between each piece.
- 6
Torch the madai (aburi step)
Lightly brush the top surface of each assembled madai piece with a thin film of neutral oil to help achieve an even sear. Using a kitchen butane torch held about 2–3 inches away, sweep the flame across the fish evenly until the surface just begins to char and develop subtle caramelization and color (10–20 seconds per piece depending on flame intensity). Avoid prolonged blazing — aim for gentle surface sear while keeping the interior raw and delicate. Rotate pieces as needed to color evenly. If you do not have a torch, very briefly sear the fish slices oil-side down on a preheated cast-iron skillet (30–45 seconds) and then assemble immediately.
- 7
Finish and dress
Place a small dot (about 1/2 tsp) of miso Dijon aioli on or beside each aburi madai piece. Drizzle the hot honey chili ponzu lightly over the top of each piece (about 1/2 tsp per piece) or serve the ponzu in a small vessel for individual dipping. If desired, finish with a light sprinkle of sea salt (a few grains), a tiny pinch of lemon zest, and a microgreen on top. Serve immediately so the fish is at its optimal temperature and texture.