📝 About This Recipe
Experience the pinnacle of Japanese culinary minimalism with this exquisite selection of premium raw fish. This dish celebrates the 'shun' or seasonality of the ocean, focusing on the delicate balance between texture, temperature, and the natural sweetness of the sea. By mastering precise knife techniques and sourcing the highest quality 'sashimi-grade' seafood, you can transform your kitchen into a high-end sushi bar.
🥗 Ingredients
The Seafood Selection
- 200 grams Maguro (Bluefin Tuna) Saku (Sashimi-grade loin, chilled)
- 200 grams Sake (Atlantic Salmon) Saku (Sashimi-grade belly or back, skinless)
- 200 grams Hamachi (Yellowtail) Saku (Sashimi-grade, firm and pale pink)
The Aromatics and Garnishes
- 1/2 Daikon Radish (Peeled and shredded into long, paper-thin threads (Tsuma))
- 8-10 pieces Shiso Leaves (Fresh Japanese perilla leaves)
- 2 tablespoons Wasabi Paste (Preferably freshly grated Hon-Wasabi)
- 1/4 cups Pickled Ginger (Gari) (To cleanse the palate)
- 1/2 Cucumber (Sliced into decorative fans or thin batons)
- 1 Lemon (Sliced into thin half-moons)
- 1 sprig Red Shiso Buds (Ho-jiso) (Optional, for traditional decoration)
For Serving
- 1/2 cups Shoyu (Japanese Soy Sauce) (High-quality brewed soy sauce)
👨🍳 Instructions
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1
Prepare a bowl of ice water and soak the shredded daikon (Tsuma) for 10 minutes to make it crisp and remove bitterness. Drain and pat dry thoroughly before plating.
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2
Ensure your workspace is clinical: use a clean, non-porous cutting board and a very sharp 'Yanagiba' (sashimi knife) or a high-quality chef's knife.
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3
Remove the fish from the refrigerator at the very last moment. Pat each 'saku' (block) dry with a paper towel to remove excess moisture and proteins.
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4
For the Maguro (Tuna): Position the block horizontally. Using a single, long pulling motion (Hira-zukuri), cut slices approximately 1/2 inch thick against the grain.
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5
For the Sake (Salmon): Cut at a 45-degree angle (Sogo-zukuri) to create wider, thinner slices that showcase the beautiful fat marbling.
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6
For the Hamachi (Yellowtail): Slice into slightly thinner rectangular pieces, ensuring you don't saw the fish; the blade should do the work in one fluid motion.
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7
Create a mound of the shredded daikon toward the back of your serving platter to act as a support for the fish.
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8
Place a fresh shiso leaf against the daikon mound for each variety of fish to prevent flavor transfer and add a pop of green.
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9
Arrange the fish slices in an overlapping 'fan' pattern, leaning them against the shiso and daikon. Group each species together for visual clarity.
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10
Place a small, neat mound of wasabi and a cluster of pickled ginger on the corner of the plate.
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11
Garnish with lemon slices and cucumber fans to provide acidity and crunch.
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12
Serve immediately while the fish is still chilled, with individual small dipping bowls (mame-zara) filled with high-quality soy sauce.
💡 Chef's Tips
Always look for 'Sashimi Grade' or 'Sushi Grade' labels; this ensures the fish has been handled and frozen correctly to eliminate parasites. Never 'saw' the fish—use the heel of the knife and pull back toward your body in one smooth stroke to avoid tearing the delicate fibers. Keep your hands cool; if your kitchen is hot, rinse your hands in cold water before handling the fish to prevent the fat from melting. Do not mix wasabi directly into the soy sauce (it's considered a faux pas); instead, place a small dab of wasabi directly on the fish slice before dipping the edge into the soy. Use a damp cloth to wipe your knife blade between every 2-3 slices to ensure every cut is clean and surgical.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the clean flavors of the raw seafood. A cold glass of Japanese Sapporo or Asahi lager provides a refreshing, crisp contrast to the fatty salmon. Serve with a side of warm Miso Soup to provide a temperature contrast to the cold sashimi. A light Sunomono (cucumber salad) makes an excellent acidic accompaniment to balance the richness of the fish. For a complete meal, serve alongside a small bowl of seasoned Sushi rice (Shari).