左口魚刺身 + / - 500g

The flounder has thick, meaty flesh with a delicate texture. The skirt-like part is rich in oil, and its delicate texture paired with soft, sticky white rice creates an unforgettable flavor.

Suggested serving method:

– Thaw the flounder in the refrigerator, pat dry, and cut to the appropriate length. Place it on top of the rice.

– Mix the soy sauce marinade ingredients and gently heat to evaporate the alcohol.

– After cooling, marinate the flounder in the refrigerator for at least 1 hour. Reserve a small amount of soy sauce for later drizzling over the rice.

– Prepare bonito broth and let it cool. Wash the rice and drain. Soak the rice in the bonito broth for 30 minutes. If using Japanese pearl rice, soak the rice first for better flavor.

Claypot rice recipe:

– Heat over medium heat until boiling, then reduce to low heat, cover, and cook for 10 minutes. Let it simmer for another 10 minutes.

– Sprinkle chopped scallions on top of the rice, then arrange the soy sauce-marinated flounder on top.

– Cover again and heat over medium-high heat for about two minutes, or until you smell the rice browning and see white smoke.

– Gently sear the flounder with a blowtorch to release its oily aroma.

– Finally, top with salmon roe, drizzle with the reserved soy sauce, and garnish with shredded scallions and perilla leaves. Done!

💡Boiling the flounder on top of the rice reduces the greasiness of the fish oil compared to cooking it directly, and also creates a crispy rice crust.

💡 An evenly heated stovetop will produce a better crispy rice crust. If using a cast iron pot or induction cooker, be careful not to burn the bottom of the heating element; proceed with caution.