Metric:
Daikon Radish
( about 10cm )
Tuna
( Sashimi grade, block )
Yellowtail
( Sashimi grade, fillet )
Salmon
( Sashimi grade, block )
Shiso leaves
Wasabi
Soy Sauce
TRADITIONAL JAPANESE RECIPE: If you have the luck to travel all the way to Japan, you'll soon learn that Sashimi is the big deal. Sashimi is basically sliced raw fish and has been eaten by the Japanese at least since 1336.
Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate.
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Usually Sashimi is served with Soy Sauce to dip, but sometimes salt or citrus juice is preferred for some fish. The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, daikon, shredded into long thin strands, or single leaves of the herb shiso (perilla).
The most important thing to remember when making sashimi is, freshness. It is necessary to buy Sashimi grade fish, not just any fresh fish. Request Sashimi grade fish. The easiest way to buy Sashimi grade fish is to go to a Japanese supermarket and get Sashimi grade fillets.
Skill Level:  |
Time: 20 Minutes |
Price:  |
Serves: 2 People |
Ingredients:
| Conversions |
Directions:
01 - Remove the skin of the Daikon ( Japanese Radish ).
02 - Slice the Daikon thinly with a mandolin or slicer.
03 - Stack 3-4 layers of thin Daikon, and julienne very thinly. Put it in a bowl of water and leave for 15 minutes to make it crispy.
04 - Strain the Daikon slices and remove moisture.
05 - Slice the Tuna and the Yellowtail into 6-8mm / 0.23-0.31in thick pieces.
06 - Slice the Salmon thinly at a slight angle.
07 - Serve Sashimi on a plate with radish, Shiso leaves, and Wasabi along with Soy Sauce for dipping.
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| Written by: Uncut Recipes | Disclaimer |
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