Akagarei no Komaburi (Flounder Sashimi Coated with Roe)
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 5
About this dish
Akagarei no komaburi is a winter celebration dish from Iwami, Tottori.
Read more
White flesh from a roe-bearing female flathead flounder is sliced as sashimi, while its roe is fully cooked in vinegar water, stripped of membrane, dried in a pan, crumbled, and coated over the fish. The rich cooked roe and separate grains cling to the clean, resilient raw flesh. Use only fish verified by a professional supplier as parasite-controlled and suitable for raw consumption, and keep it at 4C or below throughout preparation. Never mix the roe in raw; cook it through, cool it fully, coat the sashimi, and eat immediately.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Heat
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.
- 4Finish
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.
- 5Prep
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Parasite-controlled sashimi-grade flounder
- Finish cue
- Divide immediately among six chilled plates and serve soy sauce and wasabi separately.
- Avoid this
- Pregnant people, children, older adults, and immunocompromised diners should avoid raw fish and cook the flesh to at least 63C.
- Storage and reheating
- When grains separate without clumping, spread on a chilled plate and cool completely at 4C or below.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
55min, 5 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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