Hirame Usuzukuri Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Candied Quinoa
Rinse the quinoa under cold water. In a saucepan, combine quinoa with 200 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it cool. In a separate pan, heat honey or maple syrup until it becomes a syrup. Add the cooked quinoa and stir until evenly coated. Spread on a baking sheet to cool and harden.
Slice the Flounder
Using a sharp knife, slice the flounder fillets thinly at an angle to create delicate sashimi-style slices. Arrange the slices on a serving plate.
