📝 About This Recipe
Known as 'Sakura Niku' for its stunning cherry-blossom pink hue, Basashi is a revered delicacy originating from the Kumamoto prefecture of Japan. This lean, nutrient-dense red meat offers a clean, slightly sweet flavor profile and a melt-in-your-mouth texture that surpasses even the finest beef sashimi. Served chilled with pungent aromatics and a specialized sweet soy dipping sauce, it represents the pinnacle of minimalist Japanese culinary elegance.
🥗 Ingredients
The Star Ingredient
- 300 grams Sashimi-grade Horse Tenderloin (Fillet) or Loin (Must be certified for raw consumption and ultra-fresh)
The Signature Dipping Sauce
- 4 tablespoons Sweet Japanese Soy Sauce (Amakuchi Shoyu) (Kyushu-style preferred for its higher sugar content)
- 1 teaspoon Mirin (Hon-mirin for a subtle glaze)
- 1 teaspoon Dashi Stock (Concentrated kombu or bonito dashi)
Aromatic Pastes (Yakumi)
- 2 inch piece Fresh Ginger (Grated into a fine paste)
- 3 cloves Garlic (Grated into a fine paste)
- 1 tablespoon Wasabi (Freshly grated or high-quality paste)
Garnish and Texture
- 4 inch piece White Daikon Radish (Shredded into long, thin translucent threads (tsuma))
- 1/2 Red Onion or Sweet Maui Onion (Paper-thinly sliced and soaked in ice water)
- 4-6 pieces Shiso Leaves (Perilla) (Fresh and vibrant green)
- 2 stalks Scallions (Finely minced)
- 1 small bunch Kaiware (Daiko Sprouts) (For a peppery crunch)
👨🍳 Instructions
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1
Begin by placing your serving plates in the refrigerator. Basashi must be served ice-cold to maintain its texture and safety.
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2
Prepare the 'Tsuma' (radish garnish) by peeling the daikon and slicing it into ultra-fine matchsticks. Soak them in ice water for 10 minutes to make them crisp, then drain and pat dry thoroughly.
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3
Slice the red onion against the grain into paper-thin rounds. Soak these in a separate bowl of ice water for 5 minutes to remove the harsh sulfurous bite, then drain and dry.
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4
In a small bowl, whisk together the sweet soy sauce, mirin, and dashi. Set this dipping sauce aside at room temperature to allow flavors to meld.
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5
Grate the fresh ginger and garlic using a Japanese fine grater (oroshi-ki) until they form smooth pastes. Arrange small mounds of each on the chilled serving plates alongside a dollop of wasabi.
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6
Remove the horse meat from the refrigerator only when you are ready to slice. If the meat feels too soft, place it in the freezer for 10-15 minutes to firm up slightly; this makes precision slicing much easier.
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7
Identify the grain of the meat. Using a very sharp sashimi knife (yanagiba), slice the meat against the grain at a slight angle. Each slice should be approximately 3-4mm thick.
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8
Wipe your knife with a damp cloth between every few slices to ensure clean, aesthetic edges on the meat.
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9
Lay a shiso leaf on the chilled plate, then place a small mound of daikon radish and onions on top.
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10
Fan the slices of horse meat elegantly over the radish bed, slightly overlapping each piece in a shingled pattern.
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11
Top the meat with a sprinkle of finely minced scallions and place the kaiware sprouts to the side for height and color.
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12
Serve immediately while the meat is still chilled, providing each guest with an individual small dish of the prepared sweet soy sauce.
💡 Chef's Tips
Always ensure your knife is razor-sharp; horse meat is very lean and a dull blade will tear the delicate fibers. If you cannot find Kyushu sweet soy sauce, simmer regular dark soy sauce with a pinch of brown sugar until dissolved and cooled. Never skip the ice-water soak for the onions; the cold water transforms the flavor from 'pungent' to 'refreshingly crisp'. For the best experience, try to source 'Shimofuri' (marbled) cuts if you prefer a richer flavor, or 'Akami' (lean) for a cleaner taste. Avoid seasoning the meat directly with salt; the salt will draw out moisture and change the vibrant red color to a dull brown.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo Sake to cut through the richness of the meat. A cold glass of Shochu (sweet potato or barley based) on the rocks is the traditional Kumamoto pairing. Serve alongside 'Karashi Renkon' (lotus root stuffed with spicy mustard) for a complete Kyushu-themed appetizer course. Provide a small side of lightly pickled cucumbers to cleanse the palate between bites. Enjoy as a 'Zensai' (appetizer) before a main course of grilled meats or hot pot.