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Hirame Crudo Recipe

Name: Uchiko Houstons Hirame Crudo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 grams Hirame (flounder); 300 grams Watermelon; 100 grams Pickled watermelon rind; 20 grams Myoga (Japanese ginger); 2 tablespoons Basil oil

Inspired by Uchiko Houston

Time45m

Serves2

Watermelon zu, pickled watermelon rind, myoga, basil oil

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Ingredients

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Main Ingredients

7.05 oz (200 grams) Hirame (flounder)10.6 oz (300 grams) Watermelon3 1/2 oz (100 grams) Pickled watermelon rind0.71 oz (20 grams) Myoga (Japanese ginger)2 tablespoons Basil oil

Method

Preparation

Prepare the Watermelon

Cut the watermelon into small cubes and blend until smooth to create a watermelon zu. Strain through a fine mesh sieve to remove pulp and set aside.

Pickle the Watermelon Rind

If not using store-bought, slice the watermelon rind into thin strips. In a pot, combine equal parts vinegar and water with sugar and salt to taste. Bring to a boil, then pour over the rind and let it sit for at least 1 hour.

Prepare the Myoga

Thinly slice the myoga and set aside.

Slice the Hirame

Thinly slice the hirame fish against the grain and arrange on a serving plate.

Assembly

Assemble the Dish

Spoon the watermelon zu over the sliced hirame. Arrange the pickled watermelon rind on top and garnish with sliced myoga. Drizzle basil oil over the dish before serving.