Sashimi
Sashimi (刺身) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce.
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate.
INGREDIENTS
- Tuna
- Salmon
- Mullet
- Sea bass
- Hake
- Gari
*Use the fish you find fresher, these are just suggestions*
DIRECTIONS
- Choose fresh fish. Features are: bright eyes, firm belly and red gills.
- Clean the fish by removing the viscera by the belly to leave it whole.
- Remove the fillets on both sides. Remove the skins and cut into thin slices.
- Cut the turnip and cucumber into thin strips. Leave in the water for a few minutes. Let drain and garnish the dish of sashimi with wasabi dissolved in water, with accompanying pickled ginger (gari).
