Japanese Flounder Sakura Carpaccio

Name: Japanese Flounder Sakura Carpaccio
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams White fish such as Japanese flounder or sea bream; 12 flowers Salted sakura blossoms; 1 tbsp ☆Extra virgin olive oil; 1 tsp ☆White wine; 1 dash ☆Wasabi; 1 dash Soy sauce, salt; 1 Sprouts or thin green onions

cookpad.japan @cookpad_jp

I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.

It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms. Recipe by Shinsan

I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.

It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms. Recipe by Shinsan

cookpad.japan @cookpad_jp

I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.

It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms. Recipe by Shinsan

I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.

It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms. Recipe by Shinsan

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Ingredients

4 servings

100 gramsWhite fish such as Japanese flounder or sea bream
12flowers Salted sakura blossoms
1 tbsp☆Extra virgin olive oil
1 tsp☆White wine
1 dash☆Wasabi
1 dashSoy sauce, salt
1Sprouts or thin green onions

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Steps

1

Thinly cut the sashimi and arrange on a plate. Make sure the sashimi slices are not overlapping. Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt. Desalt the rest of the sakura completely.
2

Finely chop the lightly desalted sakura, combine with the ☆ ingredients and mix well Add a drop of soy sauce and salt to taste.
3

Pour the mixture from Step 2 onto the sashimi. Garnish with decorative sakura and sprouts to finish.