Recipe, Fluke Marinate with Kombu (Kelp) and Liver Sauce, How to make Japanese food, Kyo Ya, Chef Chikara Sono, New York, East Village, Japanese, Recommended, Sushi, Kaiseki, Chef Recommended, Where to eat Japanese in New York, Top Japanese restaurants in New York, Manhattan, Traditional Japanese, Sake, 10009
What
Recipe for Fluke Marinated with Kombu (Kelp) and Liver Sauce from chef Chikara Sono of Kyo Ya restaurant in New York, NY.
Who
Executive chef of Kyo ya in New York’s East Village.
Why
Kyo ya’s beautiful zen-like ambiance, authentic multi-course kaiseki and tip top service has gained them a hard core loyal following and a Michelin star three years in a row.
Chef Chikara Sono | Recipes
November 18, 2010
Fluke Marinated with Kombu (Kelp) and Liver Sauce
Courtesy of chef Chikara Sono of Kyo ya
Ingredients
- Sashimi quality fluke filet, sliced like sashimi
- 1/2 oz. to 1 oz. fresh fluke liver
- Kombu sheets
- 3 oz. sake
- 1 1/2 oz. soy sause
- 1 teaspoon rice vinegar
- 2-inch piece kombu (kelp)
- Sea salt
Directions
Fluke and Kombu
1. Slice fresh fluke filet like a sashimi.
2. Sprinkle sea salt on one side only of fluke sashimi.
3. Place several pieces of fluke sashimi on to the kombu sheet (about 3 x 9 inches, size flexible).
4. Do not overlap fluke pieces.
5. Put another kombu sheet over fluke sashimi (it’s just like a fluke sandwich between sheets of kombu).
6. Refrigerate for 20 to 40 minutes until the fluke is slightly dehydrated and the kombu has flavored the fluke.
Liver Soy Sauce
1. Use pureed fresh fluke liver.
2. To a saucepan, add 3 ounces of sake, 1.5 ounces of soy sauce, a teaspoon of rice vinegar, and a piece of a 2 inch square of kombu.
3. Heat for 3 minutes.
4. Reduce the heat, and remove scum from the sauce pan.
5. Turn the heat off, then remove a piece of kombu form the sauce pan and cool the liver and soy sauce down until room temperature.
Plate
1. Plate fluke neatly and serve with liver sauce on the side.
2. Bon Appetite!
Details of chef Chikara Sono’s recommendations for where to eat and shop in New York, Brooklyn, and Japan.
RECOMMENDATIONS
East Village
Japanese
94 East 7th Street
New York, NY 10009
T: 212.982.4140
Hours:
Tue - Sat: 5:30pm - 11:30pm
Sun: 5:30pm - 10:30pm
Recommended By
- Anita Lo - chef / owner annisa
- Hiromitsu Takahashi - soba master / owner Sobakoh
- Mari Tuttle - owner Mari’s Brownies
- Reika Yo Alexander - owner En Japanese Brasserie
Recommendations
Chef Chikara Sono’s recommendations for where to eat and shop in New York, Brooklyn, and Japan.
Recipes
East Village - New York, NY