A classic Japanese standard: paper-thin, translucent slices of hirame arranged in a pinwheel, served with grated daikon, fresh shiso, and a tangy ponzu sauce.
Ingredients
- 400 g Sashimi-grade hirame fillet (fluke or Japanese flounder)
- 200 g Fresh daikon radish
- 8 leaves Fresh shiso leaves
- 2 pieces Fresh myoga (Japanese ginger buds)
- 2 pieces Fresh scallions (green onions)
- 100 ml Ponzu sauce (citrus soy sauce)
Method
- Prepare the fish: ensure the hirame fillet is sashimi-grade. Place the fillet skin-side up on a clean cutting board. Using a razor-sharp sashimi knife, carefully remove the skin by gliding the blade between the flesh and skin in one continuous motion. Wipe the blade clean.
- Slice the fillet into thin ribbons, about 2 to 3 mm thick, using the sogigiri technique: angle the blade at 45 degrees and draw the knife smoothly toward you in a single pull to create wide, translucent slices. Keep the slices flat and refrigerated until serving.
- Prepare the daikon: peel the daikon and grate it very finely. Transfer the grated radish to a fine-mesh strainer and press gently to remove excess liquid without drying it out completely. Keep chilled.
- Prepare the aromatics: rinse and pat dry the shiso leaves, stack and roll them tightly, then slice into a fine chiffonade. Very thinly slice the myoga. Finely slice the scallions into thin rounds.
- Place the serving plates in the refrigerator for 10 minutes to chill thoroughly before assembling.
- Assemble the dish: arrange the delicate hirame slices in an overlapping circular pinwheel pattern across each chilled plate. Place a mound of grated daikon in the center, then scatter the shredded shiso, sliced myoga, and scallions evenly over the top.
- Serve immediately, setting out a small individual dish of ponzu alongside each plate for dipping the fish right before eating.
Nutrition
Per serving
- Energy
- 113.4 kcal
- Protein
- 21.19 g
- Carbohydrate
- 5.12 g
- Fat
- 1.32 g
- Fibre
- 1.57 g
- Calcium
- 4.78 mg
- Iron
- 0.3 mg
- Magnesium
- 14.65 mg
