📝 About This Recipe
Experience the pinnacle of Japanese minimalism with this masterclass in Maguro Sashimi, featuring the prized 'Akami' cut of Bluefin tuna. This dish celebrates the deep, umami-rich flavors and buttery texture of the ocean's most celebrated hunter, elevated by hand-grated wasabi and aged soy sauce. Perfecting this dish isn't about cooking, but about the sacred art of 'Hiki-zukuri'—the precise slicing technique that ensures every piece melts on the tongue.
🥗 Ingredients
The Fish
- 500 grams Sashimi-grade Bluefin Tuna (Akami) (super-frozen or ultra-fresh, rectangular block (saku))
Traditional Garnishes (Tsuma)
- 200 grams Daikon Radish (peeled and julienned into paper-thin long strands)
- 6-8 pieces Shiso Leaves (Perilla) (fresh and crisp)
- 2 inch piece Fresh Wasabi Root (or high-quality prepared wasabi paste)
- 1 pinch Benitade (Red Water Pepper Sprouts) (for color and micro-spice)
- 1/2 Cucumber (sliced into decorative fans)
The Dipping Elements
- 1/4 cup Premium Japanese Soy Sauce (Shoyu) (preferably aged or 'Honjozo' style)
- 1/4 cup Pickled Ginger (Gari) (to cleanse the palate)
👨🍳 Instructions
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1
Prepare a bowl of ice water and soak the julienned daikon strands for 10 minutes; this makes them extra crisp and removes any harsh bitterness. Drain and pat very dry before serving.
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2
Remove the tuna saku (block) from the refrigerator. It is essential that the fish remains as cold as possible throughout the process to maintain its structural integrity.
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3
Inspect the grain of the tuna. You want to cut across the grain to ensure the most tender mouthfeel. Position the block on a clean, stable cutting board.
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4
Using a very sharp Yanagiba (sashimi knife) or a long chef's knife, wipe the blade with a damp cloth to prevent sticking.
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5
Place the heel of the knife at the top of the tuna block, angling the blade slightly to the right (for right-handed slicers).
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6
In one smooth, continuous pulling motion, draw the knife toward you. Do not saw back and forth, as this will tear the delicate protein fibers.
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7
Aim for slices that are approximately 1/2 cm (1/4 inch) thick. Each slice should be uniform in size and shape.
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8
Grate the fresh wasabi root in a circular motion on a sharkskin grater (or fine microplane) just before serving to maximize its volatile aromatic oils.
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9
On a chilled ceramic platter, create a small mound of the crisp daikon strands toward the back of the plate.
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10
Lean a shiso leaf against the daikon mound to act as a vibrant green backdrop for the deep red tuna.
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11
Fan 3-5 slices of tuna artfully against the shiso leaf, slightly overlapping them to create height and visual interest.
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12
Place a small quenelle of freshly grated wasabi and a neat pile of pickled ginger on the side of the platter.
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13
Garnish the top of the tuna or the plate with benitade sprouts and a cucumber fan for a professional, restaurant-quality finish.
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14
Pour the premium soy sauce into individual small dipping bowls (mamezara) for each guest.
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15
Serve immediately while the fish is at its optimal temperature of approximately 5-8°C (40-45°F).
💡 Chef's Tips
Always look for 'Sashimi Grade' or 'Sushi Grade' labels to ensure the fish has been handled safely for raw consumption. Never mix your wasabi into the soy sauce; instead, place a small amount of wasabi directly on the fish slice, then dip the edge of the fish into the soy sauce. If the tuna is too soft to slice cleanly, place it in the freezer for 10-15 minutes to firm up slightly before cutting. Keep your knife blade damp by wiping it with a wet towel between every 2-3 slices to ensure the cleanest possible cuts. Use a heavy wooden cutting board; plastic boards can be slippery and dangerous when performing precise pulling cuts.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake to complement the clean umami of the tuna. A chilled Japanese lager like Sapporo or Asahi provides a refreshing contrast to the rich fish. Serve alongside a bowl of warm, lightly seasoned Miso soup to balance the cold temperature of the sashimi. Follow the sashimi course with a light Sunomono (cucumber salad) to refresh the palate. For a full meal, serve with a small side of seasoned sushi rice (shari) topped with toasted sesame seeds.