Description
Flounder fin (Bimuyu Qibian Rou) brushed with special sweet sauce, torched violently until fat drips. Melts and vanishes instantly in the mouth, explosively popular sushi at Taiwan night markets.
Restaurants serving Aburi Flounder Fin Sushi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flounder fin
- Vinegared rice
- Sweet soy glaze(Tsume)
- Scallions(or Tobiko)
Instructions
- [Authentic Recipe]
- Mold slightly sweet vinegared rice fluffily.
- Cut ultra-fatty 'flounder fin (Bimuyu Qibian Rou)' long, drape over rice.
- Brush heavily with Taiwan's unique sweet soy (or sweet eel-sauce-like glaze).
- Torch violently on high until the fin surface sizzles/browns and fat melts into the rice.
- Top lightly with scallions or tobiko (shrimp roe) if desired to finish.
Learn more Spice, substitutes, tips
Key spices
Intensely savory smell of scorched flounder fin fat
Substitutes at Japanese supermarkets
Salmon belly (Guiyu Du: similarly torch fatty part)
Pairing
Cold beer、Highball(to wash down the fat)
Trivia
[For Adults] Popular in Japanese conveyor sushi too, but Taiwan night markets serve this 'stand-and-eat blowtorch style', boasting insane popularity. Blowtorch heat liquefies fin fat completely, requiring no 'chewing'. The combo of sweet sauce and fish fat secretes endorphins; a demonic adult B-grade gourmet sushi.
Eating tips & etiquette
[Unique Eating] Swallow in one bite while piping hot from torching, along with the rice soaked in melted fat and sweet sauce, risking burns!
Allergen
Seafood, Soy, Wheat (from soy sauce)