Japanese Flounder Sakura Carpaccio

1. 1

   Thinly cut the sashimi and arrange on a plate.

2. 2

   Make sure the sashimi slices are not overlapping.

3. 3

   Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt.

4. 4

   Desalt the rest of the sakura completely.

5. 5

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

6. 6

   Pour the mixture from Step 2 onto the sashimi.

7. 7

   Garnish with decorative sakura and sprouts to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.