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Ingredients
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Hirame Kombujime Ingredients
Method
Preparation Instructions
Prepare the Flounder
Rinse the fresh flounder fillets under cold water and pat them dry with a paper towel. Cut the fillets into thin slices, about 1/4 inch thick.
Prepare the Kombu
Place the kombu sheets in a shallow dish. Sprinkle the sea salt and sugar evenly over the kombu, making sure to cover it well.
Cure the Flounder
Layer the sliced flounder on top of the seasoned kombu. Cover the fish completely with the remaining kombu sheets, ensuring that the fish is well-covered. Refrigerate for 12 to 24 hours.
Rinse and Slice
After curing, remove the flounder from the kombu and rinse it gently under cold water to remove excess salt. Pat dry with a paper towel. Slice the flounder into bite-sized pieces.
Prepare the Dressing
In a small bowl, whisk together the rice vinegar and sesame oil. Drizzle this dressing over the sliced flounder.
Serve
Plate the kombu-cured flounder, garnish with black sesame seeds and chopped chives. Serve immediately.
