Akagarei no komaburi (flathead flounder topped with roe) ｜ Our Regional Cuisines

1. Remove the scales and entrails from the flathead flounder and rinse it in cold water.

2. Cut the flounder into five pieces by slicing along the backbone in the center of the fish. You can remove the meat by laying the knife down through the cut. Repeat on the other side.

3. Cut the fish into small pieces and store them in the refrigerator.

4. In a pot of boiling water, add the flounder roe in bunches and some vinegar. Boil for approximately 8 minutes.

5. Remove the eggs from the pot and wrap them in a cloth, squeezing out any excess water. Alternatively, you can fry the boiled eggs to dry them out.

6. After cooling, mix the eggs with the sashimi. Serve with wasabi and soy sauce.