Wednesday, December 7, 2005

FLOUNDER CARPACCIO

After a visit to Italy, chef Koji Terano knew he wanted to do something with fragrant black truffles. He combined soft-flavored, white soy sauce with lightly favored grapeseed oil and added shavings of the expensive fungus. For his flounder carpaccio ($10.75), the sauce is spooned over paper-thin slices of the lean fish. For a touch of crispness, he tops the dish with a smidgen of fried carrots and greens.

Sushi-Ko, 2309 Wisconsin Ave. NW; 202-333-4187.

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