Hoppa till:
SERVINGS
1 flounder, sashimi grade, cut into fillets (or fluke)
For serving Ponzu sauce (recipe below) or wasabi and soy sauce 60ml / ¼ cup mirin (rice wine similar to sake)
60ml / ¼ cup soy sauce
1 tablespoon rice vinegar
1 2.5x2.5 cm / 1x1 inch-piece dried dashi kombu
1 teaspoon katsuobushi (dried bonito flakes)
30ml / 2 tablespoons freshly squeezed lemon juice
30ml / 2 tablespoons yuzu juice (can be found in Japanese grocery stores), it can also be replaced with the same amount of lemon juice
For serving Ponzu sauce (recipe below) or wasabi and soy sauce 60ml / ¼ cup mirin (rice wine similar to sake)
60ml / ¼ cup soy sauce
1 tablespoon rice vinegar
1 2.5x2.5 cm / 1x1 inch-piece dried dashi kombu
1 teaspoon katsuobushi (dried bonito flakes)
30ml / 2 tablespoons freshly squeezed lemon juice
30ml / 2 tablespoons yuzu juice (can be found in Japanese grocery stores), it can also be replaced with the same amount of lemon juice