Hirame Usuzukuri with Ponzu
Slices so thin you can read through them. Keep everything cold and serve it right away.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Photo: makafood / Pexels
With no rice and no cooking, Hirame Usuzukuri with Ponzu depends entirely on buying well and slicing cleanly. Ponzu is soy sauce brightened with citrus; it is lighter than plain soy and perfect with raw fish. Mild white fish like snapper rewards thin, precise slices and a light touch with the soy sauce. Invite someone to help; this is a fun recipe to make together.
Method
Clear a cutting board, wipe a long sharp knife clean and set a damp towel nearby for wiping the blade between slices.
Prepare the garnishes: slice the scallions very thinly.
Using the full length of the blade, slice the snapper as thinly as possible, almost transparent, and arrange each slice in a slightly overlapping circle.
Arrange the slices over the daikon threads or ice, tucking garnishes between the pieces.
Spoon or serve ponzu on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Slice with the full length of the blade in one pulling motion; sawing tears the flesh.
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