📝 About This Recipe
Experience the ultimate delicacy of the Pacific Northwest with this Geoduck Sashimi, a dish revered for its remarkable crunchy texture and sweet, oceanic flavor. This preparation highlights the 'mirugai' style of Japanese cuisine, focusing on meticulous cleaning and precise knife work to showcase the clam's natural brilliance. Light, refreshing, and visually stunning, it is the pinnacle of minimalist seafood elegance.
🥗 Ingredients
The Star
- 1 piece Live Geoduck Clam (approximately 1.5 to 2 lbs, sourced fresh)
The Blanching Liquid
- 4 quarts Water (for boiling)
- 1 tablespoon Sea Salt (to season the water)
- 2 cups Ice Cubes (for ice bath)
Yuzu-Shoyu Dipping Sauce
- 1/4 cup Japanese Soy Sauce (Usukuchi) (light soy sauce preferred)
- 2 tablespoons Fresh Yuzu Juice (or Meyer lemon juice as a substitute)
- 1 tablespoon Mirin (high quality hon-mirin)
- 1/2 teaspoon Toasted Sesame Oil (for a hint of nuttiness)
Garnish and Aromatics
- 4 inch piece Daikon Radish (shredded into long tsumas)
- 4-6 pieces Shiso Leaves (fresh and vibrant green)
- 1 inch Fresh Wasabi (grated on a sharkskin grater)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
- 3-4 thin slices Lemon Slices (for presentation)
- 1 pinch Micro-cilantro or Scallions (finely chopped for color)
👨🍳 Instructions
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1
Prepare your workspace: Fill a large bowl with cold water and ice to create an ice bath. Bring a large pot of salted water to a rolling boil.
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2
Rinse the geoduck under cold running water to remove any sand or debris from the shell and siphon.
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3
Submerge the entire geoduck into the boiling water for exactly 10-15 seconds. This 'blanching' loosens the tough outer skin without cooking the meat.
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4
Immediately plunge the geoduck into the ice bath for 2 minutes until completely chilled. This stops the cooking process and keeps the texture crisp.
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5
Carefully slide a thin, flexible knife between the shell and the meat on both sides to detach the adductor muscles. Remove the meat from the shell.
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6
Find the base of the leathery skin on the siphon. Gently peel the skin away from the siphon; it should slide off like a glove. Discard the skin.
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7
Separate the siphon (the long trunk) from the body (the belly). Set the belly aside for another use (like sautéing or soup) or clean it thoroughly if using for sashimi.
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8
Butterfly the siphon by slicing it lengthwise down the center, but not all the way through. Open it up and rinse away any internal grit or dark veins.
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9
Trim any jagged edges to create a clean, rectangular piece of meat. Pat the geoduck completely dry with paper towels; moisture is the enemy of good sashimi.
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10
Using a very sharp Yanagiba or chef's knife, slice the siphon against the grain at a 45-degree angle into paper-thin slices (about 1/8 inch thick).
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11
Whisk together the soy sauce, yuzu juice, mirin, and sesame oil in a small bowl to create the dipping sauce.
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12
Arrange the shredded daikon on a chilled platter. Place shiso leaves on top of the daikon to act as a bed for the seafood.
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13
Artfully fan the geoduck slices over the shiso leaves. Add a small mound of freshly grated wasabi and pickled ginger to the side.
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14
Garnish with lemon slices and a sprinkle of micro-greens. Serve immediately while the seafood is ice-cold.
💡 Chef's Tips
Ensure the geoduck is live when you purchase it; the siphon should retract slightly when touched. Do not over-blanch the geoduck, as even 30 seconds can turn the delicate meat rubbery. Use a very sharp knife to prevent tearing the meat, which ensures a silky mouthfeel. If the flavor is too 'oceany' for your guests, a quick soak in ice-cold salted water for 2 minutes after slicing can mellow the profile. Chill your serving platter in the freezer for 10 minutes before plating to keep the sashimi at the perfect temperature.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the sweetness of the clam. A chilled glass of Chablis or Gruner Veltliner provides the perfect acidity to cut through the richness. Serve alongside a light sunomono (cucumber salad) to provide a vinegary contrast. Follow this course with a warm miso soup made using the reserved geoduck belly and trimmings. Offer a small bowl of sea salt and extra yuzu wedges for those who prefer a citrus-forward seasoning over soy sauce.