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Sashimi Platter with Pickled Ginger
Created by: Howcan Team
Ingredients
- 1 lb sashimi-grade fish (such as tuna, salmon, or yellowtail)
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp wasabi paste
- 1/4 cup pickled ginger
Instructions
- Slice the sashimi-grade fish into thin pieces and arrange them on a serving platter.
- In a small bowl, mix 1/4 cup of soy sauce, 1 tbsp of sesame oil, and 1 tbsp of rice vinegar to create a dipping sauce.
- Place 1 tsp of wasabi paste in a separate small dish for additional seasoning.
- Arrange 1/4 cup of pickled ginger on the platter as a side dish.
- Serve the sashimi platter with the dipping sauce and wasabi paste on the side.
The history of the Sashimi Platter dates back to ancient Japan, where it was traditionally served as a delicacy in high-end restaurants. Sashimi, which consists of thinly sliced raw fish, is often accompanied by a side of pickled ginger to cleanse the palate between bites. The pickled ginger, or "gari," is known for its sweet and tangy flavor, which complements the rich taste of the sashimi. Today, the best versions of this dish can be found in authentic Japanese restaurants, where skilled chefs meticulously select and slice the freshest fish to create a visually stunning and delectable platter. The key to a perfect sashimi platter lies in the quality of the fish and the artful presentation, making it a must-try for seafood enthusiasts.
15 min
4
250 calories
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