Hokkaido Matsukawa Flounder with Ponzu Sauce By Matsui Masaki, Tokyo
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
HOW TO MAKE IT
- 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.
- 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.