Hello, I’m Clara. Today, I will show you a way to make japanese flounder sakura carpaccio recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Japanese Flounder Sakura Carpaccio Recipe

Japanese Flounder Sakura Carpaccio is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Japanese Flounder Sakura Carpaccio is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook japanese flounder sakura carpaccio using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Flounder Sakura Carpaccio:

1. Prepare 100 grams White fish such as Japanese flounder or sea bream
2. Prepare 12 flowers Salted sakura blossoms
3. Take 1 tbsp ☆Extra virgin olive oil
4. Take 1 tsp ☆White
5. Take 1 dash ☆Wasabi
6. Prepare 1 dash Soy sauce, salt
7. Get 1 Sprouts or thin green onions

Steps to make Japanese Flounder Sakura Carpaccio:

1. Thinly cut the sashimi and arrange on a plate. Make sure the sashimi slices are not overlapping. Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt. Desalt the rest of the sakura completely.
2. Finely chop the lightly desalted sakura, combine with the ☆ ingredients and mix well Add a drop of soy sauce and salt to taste.
3. Pour the mixture from Step 2 onto the sashimi. Garnish with decorative sakura and sprouts to finish.

So that’s going to wrap it up with this exceptional dish japanese flounder sakura carpaccio recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.

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