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Sashimi
Created by: Howcan Team
Ingredients
- 1 lb of sushi-grade fish (such as tuna, salmon, or yellowtail)
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of thinly sliced green onions
- 1 tablespoon of grated fresh ginger
- 1 tablespoon of wasabi paste
- 1 tablespoon of pickled ginger (gari)
- 1 tablespoon of thinly sliced radish or cucumber for garnish
- 1 tablespoon of toasted sesame seeds for garnish
Instructions
- Begin by placing the fish in the freezer for 30-60 minutes to firm it up for easier slicing.
- While the fish is chilling, prepare the dipping sauce by mixing 1/4 cup of soy sauce with 1 tablespoon of sesame oil in a small bowl.
- Once the fish is firm but not frozen, remove it from the freezer and use a sharp knife to slice it thinly against the grain.
- Arrange the slices on a serving platter, and sprinkle with the thinly sliced green onions and grated fresh ginger.
- Place a small amount of wasabi paste and pickled ginger on the side of the platter for dipping.
- Garnish the sashimi with thinly sliced radish or cucumber and toasted sesame seeds.
- Serve immediately and enjoy the fresh flavors of the sashimi.
Sashimi is a traditional Japanese dish consisting of thinly sliced, fresh, raw fish or seafood, often served with soy sauce and wasabi. Its origins date back to the Edo period in Japan, where it was initially prepared as a simple and elegant way to showcase the natural flavors of the sea. Renowned chefs like Jiro Ono, featured in the documentary "Jiro Dreams of Sushi," have elevated sashimi to an art form, emphasizing the importance of using the freshest ingredients and precise knife skills. Today, the best sashimi can be found in Tokyo's Tsukiji fish market, where the freshest catch is transformed into exquisite slices of culinary perfection. The key to exceptional sashimi lies in the quality of the fish and the mastery of knife techniques to achieve delicate, paper-thin slices that melt in your mouth.
15 min
4
200 calories
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