Hirame Usuzukuri ‡ Recipe
thinly sliced flounder, candied quinoa, olive oil
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Ingredients
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Flounder and plating
Candied quinoa
Finishing sauce
Method
Flounder and plating
- 1
Chill and prepare fillet
Pat the flounder fillet dry with paper towels. Place it on a cutting board and refrigerate for 15–20 minutes to firm up; cold fish slices cut thinner and cleaner.
- 2
Slice hirame usuzukuri
Using a very sharp long, thin knife (sashimi/yanagiba or a flexible slicer), slice the fillet across the grain into extremely thin 1–2 mm slices. Hold the fish steady and use a single smooth pull stroke for each slice. Arrange slices overlapping in a single circular fan or straight row on chilled plates.
- 3
Season and oil
Lightly sprinkle the arranged slices with fine sea salt (about 1/4 tsp per plate). Drizzle 1 tablespoon of extra-virgin olive oil over the arranged slices and then dot the lemon juice evenly (about 1 teaspoon per serving). Let rest 1 minute to allow flavors to marry.
- 4
Garnish
Scatter a few microgreens and edible flowers around the fish for color and texture. Keep the majority of the candied quinoa as a crunchy accent (see next section) — finish plating by sprinkling 1–2 tablespoons of candied quinoa over each portion just before serving so it stays crisp.
Candied quinoa
- 5
Prepare quinoa
After rinsing, spread the quinoa on a clean towel or tray and pat as dry as possible. Drying thoroughly reduces spattering when frying and helps sugar adhere.
- 6
Fry quinoa
In a small heavy-bottomed saucepan or skillet, heat the neutral oil to 180°C (350°F) or until a small piece of quinoa sizzles immediately. Working in small batches, add a thin layer of dry quinoa — it will puff and pop quickly in 10–20 seconds. Use a slotted spoon to remove puffed quinoa and drain on paper towels set over a wire rack. Repeat until all quinoa is puffed. If you don't have a thermometer, test with a pinch: the oil should sizzle vigorously but not smoke.
- 7
Candy quinoa
In a separate small saucepan, combine the sugar and water and bring to a gentle boil over medium heat until the sugar dissolves and turns a light amber (about 3–4 minutes) — you want a thin syrup, not hard caramel. Remove from heat and immediately toss the puffed quinoa into the syrup, stirring quickly to coat evenly. Spread the coated quinoa onto a parchment-lined tray in a single layer and sprinkle with fine salt. Allow to cool and harden for 5–10 minutes; pieces will crisp as they cool. Break any large clusters into bite-sized bits.
- 8
Store and finish
Keep the candied quinoa in an airtight container at room temperature up to 24 hours to retain crispness. Add to the plated fish at the last moment to preserve crunch.
Finishing sauce
- 9
Make the dressing
In a small bowl whisk together light soy sauce, rice vinegar, mirin and cold water until combined. Taste and adjust balance — it should be bright, slightly sweet and salty. If using, stir in the grated yuzu or lemon zest for an aromatic lift.
- 10