Kombu-Marinated Flounder

Kombu-Marinated Flounder

This is our family's standard dish for Osechi (the Japanese New Year's Feast). By the end of the third day (January 3) it should turn a deep amber color. Serve over rice and add hot dashi stock for an elegant ochazuke rice porridge.

Ingredients: 4 servings

Flounder sashimi
2 cuts
a small amount
a little


1. Lightly salt the flounder and set aside for a while.
2. Choose a wide piece of kombu and pat it with a paper towel moistened with sake.
3. Sandwich the flounder between 2 sheets of kombu. Completely cover with plastic wrap. Lightly secure with a piece of string in two places, and store in the refrigerator.
4. Marinate for as long as you like--a few hours, overnight, or 2-3 days. The taste will differ depending on each length of marinating, but each will result in a distinctly delicious dish.

Story Behind this Recipe

This is our family's standard osechi meal.