Sashimi

Name: Sashimi
Total time: 15 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb fresh sashimi-grade fish (tuna; salmon; yellowtail); 1 small daikon radish (shredded); 3 tbsp high-quality soy sauce; 1 tbsp freshly grated wasabi; shiso leaves

Thinly sliced, high-quality raw fish served without rice.

15 minutes

Serves 3

Appetizer/Dinner

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Ensure the fish is chilled thoroughly before cutting; pat it completely dry with a paper towel.

2
Using a mandoline or sharp knife, shred the daikon radish finely and soak in ice water for 5 minutes for crunch; drain well.
3
Use a long, exceptionally sharp knife (like a yanagiba) to cut the fish against the grain into 1/4-inch thick rectangular slices in one smooth, pulling motion.
4
Arrange the shredded daikon and shiso leaves beautifully on a chilled serving platter.
5
Shingle the sliced fish neatly over the garnishes to highlight the texture and color.
6
Serve immediately cold, with soy sauce and wasabi provided in small, separate dipping dishes.

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