Japanese Recipe for Tuna Sashimi
INGREDIENTS- 400g tuna magaro (un-cut)
- 3/4 cup daikon (shred fine)
- 2 tsp wasabi paste
- 2 tbsp pink picked ginger (gari)
Ingredients for Ponzu Sauce - 1/4 cup lemon juice
- 1/4 cup Japanese soy sauce
- 1/4 cup water or dashi stock
- Soak daikon in a bowl of iced water (15 mins), drain well
- Place tuna on chopping board
- Using a very sharp knife, cut into 6 mm slices
- Place slices on serving platter
- Mound daikon next to tuna slices
- Garnish plate with wasabi paste and ginger
- How to make ponzu sauce: combine all ingredients for ponzu sauce
- Serve in warm in a bowl next to tuna sashimi
TIP: The fish use for sashimi should be fish that are in season and labelled "sashimi quaility". Look for fish that have a firm texture, pleasant sea-smell (not fishy), bright red gills and clear eyes. Slice fish just as you are about to serve as the color will change quickly as soon as it is sliced.
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