Hirame Usuzukuri Recipe

Chill and prepare fish

Place the flounder fillet on a cutting board and pat dry with paper towels. Lightly sprinkle 1/4 tsp fine sea salt evenly over the fillet and let rest on a plate in the refrigerator for 10 minutes to firm and season.

Slice usuzukuri

Using a very sharp long-bladed knife, trim any thin edges so the fillet is an even thickness. Hold the knife at a very shallow angle and slice the fillet into extremely thin (1–1.5 mm) translucent slices. Aim for about 12–16 slices. Arrange the slices overlapped in a single layer or in a fan on a chilled plate.

Finish and dress

Scatter the microgreens or baby arugula lightly over and around the fish. Drizzle the extra-virgin olive oil evenly over the slices (about 2 tbs). Sprinkle the freshly ground black pepper lightly, and add a small squeeze (about 1 tsp) of fresh lemon juice over the fish to brighten flavors. If using, tuck edible flowers between slices for visual contrast.

Cook quinoa

Place the rinsed quinoa and 1/2 cup water in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 10–12 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread the cooked quinoa on a small plate to cool slightly — you want it warm, not steaming.

Candy quinoa

Heat a small nonstick skillet over medium heat. Add 1 tsp neutral oil and warm. Add the cooked quinoa in an even layer. Sprinkle 2 tsp granulated sugar and 1/8 tsp salt over the quinoa. Stir and toss frequently; the sugar will melt and coat the grains and then caramelize lightly. Continue cooking 3–5 minutes until the grains are glossy, just beginning to crisp at the edges. Transfer to a plate to cool and become crisp. Break apart any clumps with a fork.

Cool fully

Allow the candied quinoa to cool completely (5–10 minutes) so it becomes crunchy; it will crisp more as it cools. Keep nearby for plating.

Whisk together 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp mirin, 1/4 tsp sesame oil and 1/4 tsp grated ginger in a small bowl until combined. Taste and adjust — the dressing should be light, slightly sweet-acidic. Keep at room temperature.

Right before serving, drizzle the vinaigrette sparingly over the arranged flounder (use about half of the vinaigrette) and scatter 1–2 teaspoons of the candied quinoa across the top for texture and a touch of sweetness.