Hirame kobujime is a traditional Japanese dish that involves pressing flounder fillets with kelp to enhance their flavor and texture. Here's how to make it: - Fresh hirame (flounder) fillets - Kelp (konbu) - Soy sauce - Mirin (sweet rice wine) - Sake (Japanese rice wine) To prepare hirame kobujime, start by placing the flounder fillets on a bed of kelp. The kelp helps to infuse the fish with its unique umami flavor. Next, prepare a marinade by combining soy sauce, mirin, and sake. Pour the marinade over the fish and kelp, making sure to coat them evenly. Let the fish marinate in the refrigerator for at least 2 hours, allowing the flavors to penetrate the fillets. After marinating, remove the fish from the kelp and gently pat them dry. The fillets can be served as is, or lightly seared for added flavor and texture. Hirame kobujime is often enjoyed as a sushi topping or served as a standalone dish. The combination of the delicate flounder and the umami-rich kelp creates a ... Leer más