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Yellowtail Sashimi
Created by: Howcan Team
Ingredients
- 1 lb yellowtail fillet, skinless and boneless
- 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 yellowtail fillet in the freezer for 30 minutes to firm up for easier slicing.
- In a small bowl, mix 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 yellowtail fillet from the freezer and thinly slice it against the grain with a sharp knife. Arrange the slices on a serving platter.
- Dilute 1 tsp wasabi paste with a little water to make a smooth paste.
- Drizzle the dipping sauce over the yellowtail slices and garnish with the diluted wasabi paste, sliced green onions, and sesame seeds.
- Serve immediately and enjoy the fresh and flavorful yellowtail sashimi.
Yellowtail sashimi has a rich history in Japanese cuisine, dating back centuries. This delicate dish features thinly sliced yellowtail, known for its buttery texture and mild flavor. Renowned chefs like Nobu Matsuhisa have elevated yellowtail sashimi to an art form, showcasing the fish's natural flavors with minimal seasoning. In Japan, the best yellowtail sashimi can be found in coastal regions like Kanazawa, where the fish is sourced fresh from the Sea of Japan. The key to a perfect yellowtail sashimi lies in the quality of the fish and precise knife skills to achieve paper-thin slices. For a twist, consider a jalapeno-infused soy sauce or yuzu dressing to complement the yellowtail's subtle taste.
15 min
4
150 calories
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