Name: Tiradito with Kombu-Marinated Flounder and Scallop
Yield: Makes 9 slices each of flounder and scallop
Cuisine: Japan
Ingredients: Salt; 1 sheet dried kombu, about 8 in. (20 cm) square; 1 oz. (30 g) dried bonito flakes; 2 tsp. yuzu citrus juice; 4 tsp. lemon juice; 3 fresh scallops, sashimi quality; 1 tsp. Soy Sauce Salt; 3 oz. (90 g) flounder fillet, sashimi quality; ½ tsp. aji rocoto; 18 cilantro leaves

Kombu-jime is a clever culinary technique that not only helps to preserve fish, but makes it even tastier. When sashimi is wrapped in kombu, moisture is absorbed by the kombu, making the fish firmer, and the umami of the kombu is transferred, giving the flesh a different taste from the original sashimi. Here katsuobushi has been added to make “umami-jime” with even greater depth of flavor.