Madai ‡ Recipe

Prepare and cure

Pat the fillets dry with paper towel. Lightly score the skin side with a very sharp knife in 2–3 shallow diagonal cuts (do not cut through flesh). Sprinkle kosher salt evenly over both sides (about 1 tsp for 1 lb). Let rest on a rack in the refrigerator for 10 minutes to firm the flesh and lightly cure.

Rinse and season

After 10 minutes, gently rinse the fillets under cold water to remove excess salt, then pat very dry. Brush a thin film of rice vinegar over the flesh side to brighten flavor, then brush the skin lightly with neutral oil to help crisp if searing.

Cooking options — sashimi-style (raw) or seared

For sashimi-style: if you are serving raw (sashimi), slice the fillet crosswise into 1/8–1/4 inch (3–6 mm) slices using a long, sharp yanagiba or sashimi knife. Arrange on chilled plates, garnish with thin lemon/sudachi slices and microgreens, and drizzle a little ponzu-style sauce (see below) on or alongside. For seared (aburi) madai: heat a heavy skillet over medium-high heat until hot. Place fillets skin-side down and press gently for 10 seconds to prevent curling. Sear skin-side 1.5–2 minutes until skin is crisp and browned; flip and sear flesh 15–30 seconds just to color (or use a blowtorch to aburi the flesh for 20–40 seconds). Let rest 30 seconds, then slice into bite-sized pieces and garnish.

Finish and serve

Arrange slices on plates. Spoon a small amount of ponzu-style sauce over each portion or serve on the side. Add pickled garnish if using, a few microgreens, and a thin lemon or sudachi slice. Serve immediately.

Whisk together the soy sauce, yuzu or lemon juice, mirin, diluted dashi, and grated ginger in a small bowl. Taste and adjust: if too salty, add a little extra yuzu/lemon; if too sharp, add a drop more mirin. Stir in the thinly sliced scallion. Keep chilled until serving.

Combine rice vinegar, sugar, and salt in a small bowl until dissolved. Toss the julienned daikon or cucumber with the mixture and let sit 5–10 minutes, tossing once. Drain excess liquid and serve a small mound with the madai to provide contrast.