📝 About This Recipe
Tai, or Japanese Red Sea Bream, is often hailed as the 'King of Fish' in Japan, celebrated for its clean, subtly sweet flavor and firm, translucent flesh. This recipe honors the traditional Edomae style, focusing on precision cuts that highlight the fish's natural beauty and delicate texture. Enhanced with the citrusy brightness of sudachi and the herbal punch of fresh shiso, this sashimi is a masterclass in understated culinary luxury.
🥗 Ingredients
The Star Fish
- 300 grams Sashimi-grade Tai (Red Sea Bream) Fillet (skinless, pin bones removed, chilled)
Aromatics and Garnishes
- 6-8 pieces Fresh Shiso Leaves (kept in ice water to crisp)
- 4 inch piece Daikon Radish (peeled and shredded into fine 'tsuma' threads)
- 1 inch Fresh Wasabi Root (grated finely, or high-quality paste)
- 1 piece Sudachi or Lime (sliced into thin wedges)
- 1 pinch Benitade (Red Water Shield) or Microgreens (for a pop of color)
- 1/2 teaspoon Toasted White Sesame Seeds (optional garnish)
Accompaniments
- 3 tablespoons Light Soy Sauce (Usukuchi) (for dipping)
- 2 tablespoons Pickled Ginger (Gari) (to cleanse the palate)
👨🍳 Instructions
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1
Begin by preparing the 'Tsuma' (daikon garnish). Use a mandoline or a sharp knife to julienne the daikon into paper-thin long threads. Soak them in ice water for 10 minutes to make them crisp and translucent, then drain and pat dry thoroughly.
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2
Ensure your sashimi knife (Yanagiba) or your sharpest chef's knife is honed. A sharp blade is crucial to prevent tearing the delicate fibers of the Tai.
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3
Remove the Tai fillet from the refrigerator. It must be very cold to ensure clean cuts. Pat the surface of the fish dry with a paper towel to remove any excess moisture.
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4
Place the fillet on the cutting board with the 'tail' side to your right. Identify the grain of the fish; you want to cut across the grain for the most tender bite.
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5
Using the 'Hira-zukuri' (rectangular slice) method, position your knife at the top right of the fillet. Angle the knife slightly (about 45 degrees) for a slanted cut.
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6
Draw the knife toward you in one long, smooth motion, using the entire length of the blade from heel to tip. Do not saw back and forth.
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7
Each slice should be approximately 1/4 inch (5mm) thick. Aim for uniformity in size and shape for a professional presentation.
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8
As you slice, gently lift each piece and arrange them on a chilled platter. You can overlap them slightly in a 'Sugi-mori' (cedar forest) stack or lay them in a circular 'Usu-zukuri' pattern.
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9
Tuck a fresh shiso leaf behind every 3-4 slices of fish. The bright green contrast against the white and pink flesh is visually stunning.
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10
Place a small mound of the prepared daikon threads on the side of the plate to provide height and structure.
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11
Add a small dollop of freshly grated wasabi and a mound of pickled ginger to the corner of the plate.
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12
Garnish the fish with a few drops of sudachi juice right before serving, or place the wedges nearby for guests to use.
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13
Scatter the benitade or microgreens over the top for a final touch of elegance.
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14
Pour the light soy sauce into small individual dipping bowls (mame-zara) and serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always use 'sashimi-grade' fish from a reputable purveyor to ensure safety and quality. Keep the fish on ice or in the coldest part of your fridge until the very second you are ready to slice. Avoid over-handling the fish with your hands, as the warmth of your palms can degrade the texture. If the fish is too slippery, use a clean kitchen towel to hold the end of the fillet while slicing. For an authentic touch, grate your wasabi in a circular motion on a sharkskin grater (orochi) to release its full aroma.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the sweetness of the sea bream. Serve alongside a light Miso soup with silken tofu and wakame. A side of sunomono (cucumber salad) provides a refreshing vinegary crunch between bites. For a modern twist, offer a small dish of sea salt and extra virgin olive oil for dipping instead of soy sauce. Green tea, specifically Sencha, is the perfect non-alcoholic accompaniment to cleanse the palate.