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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation of Flounder
- 1
Clean the Flounder
Rinse the flounder fillet under cold water to remove any impurities. Pat it dry with paper towels.
- 2
Slice the Flounder
Using a sharp knife, slice the flounder fillet into thin sashimi pieces, about 1/4 inch thick.
Curing Process
- 3
Prepare the Kombu
Take the kombu sheets and gently wipe them with a damp cloth to remove any excess salt or impurities. Do not wash them under water.
- 4
Layer the Ingredients
In a shallow dish, place one kombu sheet at the bottom. Arrange the sliced flounder over the kombu sheet in a single layer.
- 5
Sprinkle the Cure
In a small bowl, mix the sea salt and sugar. Evenly sprinkle this mixture over the flounder slices.
- 6
Cover with Kombu
Place the second kombu sheet on top of the flounder. Cover the dish with plastic wrap, ensuring it's sealed tightly.
- 7
Cure the Flounder
Refrigerate the dish for at least 12 hours, or up to 24 hours for a firmer texture.
Serving
- 8
Slice and Plate
After the curing time is up, remove the flounder from the kombu. Pat the slices gently with paper towels to remove excess moisture.
- 9
Garnish and Serve
Serve the kombu-cured flounder with optional garnishes such as soy sauce, finely chopped chives, and lemon zest for added flavor.
