📝 About This Recipe
Hailing from the lush pastures of Kumamoto Prefecture, Basashi is a prized Japanese delicacy celebrated for its lean, nutrient-dense profile and incredibly clean, sweet finish. Unlike beef, horse meat is remarkably low in fat and high in protein, offering a melt-in-your-mouth texture that is both refreshing and deeply savory. This preparation honors the 'Sakura Niku' (cherry blossom meat) tradition, serving the chilled slices with pungent aromatics and a specialized sweet soy dipping sauce that elevates the natural umami of the meat.
🥗 Ingredients
The Protein
- 200 grams Sashimi-grade Horse Meat (Akami/Lean) (Must be certified for raw consumption; chilled)
- 50 grams Sashimi-grade Horse Meat (Mane/Fatty neck) (Optional; provides a rich, buttery contrast)
The Sweet Soy Dipping Sauce (Basashi Shoyu)
- 4 tablespoons Japanese Sweet Soy Sauce (Saishikomi) (Preferably a Kyushu-style sweet soy)
- 1 tablespoon Mirin (High quality hon-mirin)
- 1 teaspoon Dashi stock (Concentrated kombu or bonito dashi)
Traditional Aromatics
- 2 inch piece Fresh Ginger (Grated into a fine paste)
- 3 cloves Garlic (Grated into a fine paste)
- 2 stalks Green Onions (Negi) (Very thinly sliced into rounds)
Garnish and Bedding
- 4 inch piece Daikon Radish (Shredded into long thin strands (Tsuma))
- 4-6 pieces Shiso Leaves (Perilla) (Fresh and whole)
- 1/4 piece White Onion (Sliced paper-thin and soaked in ice water)
- 1/2 piece Lemon (Cut into thin wedges)
👨🍳 Instructions
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1
Place the horse meat in the freezer for 15-20 minutes before slicing. This firms up the muscle fibers, allowing for much cleaner, paper-thin cuts.
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2
Prepare the onion garnish by slicing the white onion against the grain as thinly as possible. Soak the slices in a bowl of ice water for 10 minutes to remove the harsh bite, then drain and pat completely dry.
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3
Shred the daikon radish using a mandoline or a sharp knife into long, needle-like strands (Tsuma). Submerge in ice water for 5 minutes to make them crisp, then drain.
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4
Grate the fresh ginger and garlic cloves using a Japanese fine grater (oroshi-ki). Keep them in separate small mounds on a side plate; do not mix them yet.
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5
In a small saucepan over low heat, combine the sweet soy sauce, mirin, and dashi. Simmer for 1 minute just to meld the flavors, then remove from heat and let it cool completely to room temperature.
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6
Remove the horse meat from the freezer. Identify the direction of the grain (the lines of muscle fiber).
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7
Using a very sharp sashimi knife (Yanagiba) or a chef's knife, slice the meat against the grain into 3mm thick slices. Use a single long pulling motion rather than a sawing motion to prevent tearing.
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8
If using the fatty 'Mane' (neck fat), slice it even thinner (1-2mm) as it is very rich.
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9
On a chilled serving platter, create a bed using the shredded daikon and the soaked white onions.
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10
Place the shiso leaves on top of the radish bed to act as a decorative and aromatic divider.
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11
Fan out the horse meat slices elegantly over the shiso leaves, alternating lean and fatty pieces if applicable.
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12
Place the mounds of grated ginger, grated garlic, and sliced green onions on the corner of the plate.
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13
Pour the cooled dipping sauce into individual small sauce ramekins for each guest.
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14
Serve immediately while the meat is still chilled. Instruct guests to mix small amounts of ginger or garlic into their individual soy sauce bowls to taste before dipping.
💡 Chef's Tips
Always ensure your knife is incredibly sharp; a dull blade will crush the delicate cells of the meat and ruin the texture. If you cannot find Kyushu sweet soy, you can mimic it by adding a teaspoon of brown sugar to regular dark soy sauce and simmering until dissolved. Never wash the meat with water; if there is excess moisture, gently pat it with a lint-free paper towel. For the best experience, eat the meat within 30 minutes of slicing to prevent oxidation and color change from vibrant red to brown.
🍽️ Serving Suggestions
Pair with a dry, chilled Junmai Shu or a potent Sweet Potato Shochu (Imo-Shochu) from the Kyushu region. Serve alongside a bowl of hot steamed short-grain rice to balance the cold, raw texture. Accompany with a side of Edamame or a light Sunomono (cucumber salad) for a full Izakaya-style experience. Try a 'sandwich' bite by placing a slice of meat on a shiso leaf with a sliver of garlic and a few strands of onion, then dipping the whole parcel.