Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, japanese flounder carpaccio. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Japanese Flounder Carpaccio is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese Flounder Carpaccio is something which I have loved my entire life. They are fine and they look wonderful.
Kanpachi can be found at Japanese grocery stores when it's in season (spring), but if you can't find it, other white-meat "sashimi-grade" fish such as Hamachi(Japanese Amberjack), Hirame(flounder) or Tai(sea bream) will work as well. Difference between Kanpachi, Hamachi, and Yellowtail Japanese Flounder Carpaccio I was asked to make something with the Japanese flounder we had on hand. You can also make this using other white fish, octopus or scallops in the same way!
To begin with this particular recipe, we have to first prepare a few components. You can cook japanese flounder carpaccio using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Japanese Flounder Carpaccio:
- Make ready 1 pack Japanese flounder sashimi
- Get 1 large Tomato
- Get 1 Green onions
- Prepare 1 tbsp ★Lemon juice
- Take 1 tbsp ★Olive oil
- Prepare 1 tsp ★Salt
Water cress makes the dish colorful. Instead of sea bream, you can use flounder or Japanese sea bass. You can also make this using other white fish, octopus or scallops in the same way! Kentaro (Japanese TV chef) also said it's delicious if you add sesame oil to the seasonings.
Steps to make Japanese Flounder Carpaccio:
- Slice the flounder sashimi thinly. If it's pre-cut, use it as is. It's best when the sashimi is cut thinly.
- Dice the tomatoes into 1 cm cubes. If you are using cherry tomatoes, cut them into quarters. Finely chop the green onions.
- Arrange the flounder, tomato and green onions onto a plate.
- Combine ★ ingredients (taste and add more salt if needed) and pour the mixture over the dish to finish. Chill them in the refrigerator until it's time to serve!
Recipe by Nanachan Since fillets of this fish are quite thin, they often end up overcooked and dry when baked or sautéed. Steaming the fish in the microwave cooks it quickly so that it stays moist. The unusual method of folding and arranging the fish is necessary because the food toward the edge of the dish cooks more rapidly than the food in the center. Ishigarei, イシガレイ、石鰈 in Japanese, is another popular flatfish/flounder in theis country. For the specialists the Englidh name is stone flounder, and its Latin name Kareus bicoloratus.
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