Hirame Usuzukuri Recipe
Thinly-sliced flounder, candied quinoa, olive oil
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Ingredients
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Fish
Candied Quinoa
Dressing
Method
Fish Preparation
- 1
Slice the Hirame
Using a sharp knife, slice the hirame (flounder) thinly at an angle. Aim for slices about 1-2 mm thick for optimal texture.
Candied Quinoa Preparation
- 2
Cook the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium heat.
- 3
Simmer the Quinoa
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4
Candy the Quinoa
In a separate pan, combine cooked quinoa and brown sugar over medium heat. Stir continuously until the sugar has dissolved and the quinoa is coated and slightly caramelized (about 5-7 minutes).
- 5
Cool the Candied Quinoa
Remove from heat and let cool. The quinoa will become crunchy as it cools.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to taste. Adjust seasonings as desired.
Assembly
- 7
Plate the Hirame
On a serving plate, arrange the thinly-sliced hirame beautifully. Drizzle the olive oil dressing over the fish.
- 8
Add Candied Quinoa
Sprinkle the candied quinoa generously over the fish for added texture and sweetness.
- 9
Serve
Serve immediately, allowing guests to enjoy the delicate flavors and textures.
