Akagarei no Komaburi (Flounder Sashimi Coated with Roe)
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 5
About this dish
One roe-bearing female flathead flounder supplies both parts of this winter celebration dish from Iwami in Tottori: the white flesh is sliced as sashimi, and the roe is cooked through, crumbled into dry grains, and coated over each slice.
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The fish stays clean and springy under a thin, rich, slightly sandy layer of roe. It comes with soy sauce and wasabi and is eaten as soon as it is mixed; leftovers are not kept.
Ingredients
Instructions
- 1
Ask a professional fishmonger to five-fillet a roe-bearing flathead flounder and seal flesh and roe separately.
Verify raw-use and parasite-control status and transport on ice at 4C or below.
- 2
Bring 1200ml water and 2 tablespoons vinegar to a boil and add 200g roe.
Simmer gently for 8 to 10 minutes until the thickest center reaches at least 71C, then remove.
- 3
Drain cooked roe in a fine sieve, pressing gently.
Once cool enough to handle, remove all thin membrane and veins and crumble with a fork to grains no larger than 3mm.
- 4
Stir roe in a small dry pan over low heat for 4 to 6 minutes to drive off steam.
When grains separate without clumping, spread on a chilled plate and cool completely at 4C or below.
- 5
Blot 600g chilled flounder flesh and slice across the grain to 5mm.
Put sashimi and cooled roe in a chilled bowl and fold gently for only 20 seconds until every surface has a thin coating.
- 6
Divide immediately among six chilled plates and serve soy sauce and wasabi separately.
Eat within 30 minutes and do not store leftover sashimi or the coated mixture.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11
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