Hokkaido Matsukawa Flounder with Ponzu Sauce By Matsui Masaki, Tokyo
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For the Flounder:

1 flounder, sashimi grade, cut into fillets (or fluke)
For serving Ponzu sauce (recipe below) or wasabi and soy sauce

For the Ponzu 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



  1. Cut or pull the skin off the flounder fillets and slice the fish very thinly. Arrange the slices on plates and serve with ponzu sauce or wasabi and soy sauce.
  2. In a small saucepan, bring the mirin, soy sauce, vinegar, and kombu to a boil and simmer for 15 seconds. Take the pan off the heat and stir in the katsuobushi. Pour the sauce through a fine strainer into a bowl and let cool completely. Add the lemon and yuzu juice and season with additional soy sauce to taste. Let the sauce sit for a day before serving; keep in the fridge.

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