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Tuna Sashimi
Created by: Howcan Team
Ingredients
- 1 lb fresh tuna fillet
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 tsp wasabi paste
- 1 green onion, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Place the fresh tuna fillet in the freezer for 30 minutes to firm up for easier slicing.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp grated ginger to make the dipping sauce. Set aside.
- Remove the tuna from the freezer and use a sharp knife to slice it thinly against the grain.
- Arrange the sliced tuna on a serving platter.
- Dollop small amounts of wasabi paste onto the platter for dipping.
- Drizzle the prepared dipping sauce over the tuna slices.
- Garnish with thinly sliced green onions and sprinkle with sesame seeds.
- Serve immediately and enjoy the fresh tuna sashimi.
Tuna sashimi has a rich history dating back to ancient Japan, where it was first prepared as a way to showcase the natural flavors of the fish. The dish gained popularity in the 20th century as advancements in fishing and transportation allowed for fresher tuna to be served raw. Renowned chefs like Nobu Matsuhisa and Jiro Ono have elevated tuna sashimi to an art form, emphasizing the importance of using the highest quality, sushi-grade tuna. Today, the best tuna sashimi can be found in sushi restaurants in Japan, particularly in Tsukiji fish market in Tokyo. The key to perfect tuna sashimi lies in the freshness of the fish and the precise knife skills required to slice it into delicate, melt-in-your-mouth pieces. For a twist, some chefs also serve tuna sashimi with a drizzle of soy sauce, wasabi, and thinly sliced radish for added flavor.
15 min
4
200 calories
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