📝 About This Recipe
Hailing from the cold, pristine waters of the Puget Sound, the Geoduck is the crown jewel of Pacific Northwest seafood. This preparation highlights its dual textures—the crunchy, sweet siphon and the tender body meat—served in its natural purity. With a subtle oceanic brine and a crisp finish, this sashimi is a sophisticated celebration of one of the world's most unique and sought-after bivalves.
🥗 Ingredients
Main Seafood
- 1 piece Live Geoduck (approximately 1.5 to 2 lbs, fresh and heavy for its size)
- 4 cups Ice cubes (for an ice bath)
Dipping Sauce and Seasoning
- 1/4 cup Light Soy Sauce (high quality Japanese style)
- 1 tablespoon Yuzu Juice (fresh or bottled)
- 1 teaspoon Mirin (to balance acidity)
- 1 tablespoon Wasabi paste (freshly grated if possible)
Garnish and Aromatics
- 6-8 pieces Fresh Shiso leaves (kept in cold water until use)
- 4 inch piece Daikon Radish (shredded into long thin strands)
- 1 piece Lemon (cut into thin wedges)
- 2 tablespoons Pickled Ginger (Gari) (for palate cleansing)
- 1 handful Microgreens (for color and texture)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath. Set this aside near your stove.
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2
Bring a large pot of water to a rolling boil. You will use this to blanch the geoduck skin, making it easy to remove.
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3
Rinse the geoduck under cold running water to remove any sand or debris from the shell and siphon.
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4
Submerge the entire geoduck into the boiling water for exactly 10-15 seconds. Do not exceed this time or the meat will become rubbery.
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5
Immediately transfer the geoduck to the ice bath for 2 minutes to stop the cooking process and firm up the meat.
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6
Using a dull knife or a spatula, carefully run the tool between the shell and the meat on both sides to detach the adductor muscles and remove the shells.
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7
Gently peel the leathery outer skin off the siphon (the long neck). It should slide off easily like a stocking. Discard the skin.
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8
Separate the siphon from the body meat (the belly). Set the belly aside for another use or slice it very thinly as it is softer and richer.
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9
Split the siphon lengthwise down the center. Rinse the inside thoroughly under cold water to ensure all grit is removed.
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10
Using a very sharp sashimi knife (Yanagiba), trim any dark or uneven bits from the edges of the siphon to reveal the clean, white meat.
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11
Slice the siphon against the grain into paper-thin pieces, approximately 1/8 inch thick. Angle your knife to create beautiful, wide bias cuts.
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12
Whisk together the soy sauce, yuzu juice, and mirin in a small bowl to create the dipping sauce.
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13
Arrange the shredded daikon on a chilled platter. Place the shiso leaves on top of the daikon.
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14
Artfully fan the geoduck slices over the shiso leaves. Add a small mound of wasabi and pickled ginger to the side.
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15
Garnish with microgreens, lemon wedges, and a tiny sprinkle of flaky sea salt. Serve immediately while chilled.
💡 Chef's Tips
Always buy geoduck live; if the siphon doesn't retract slightly when touched, it isn't fresh. Keep your knife blade wet while slicing to prevent the delicate meat from tearing. Chilling your serving platter in the freezer for 10 minutes before plating keeps the sashimi at the perfect temperature. If the flavor is too 'oceany' for your guests, a quick 30-second soak in ice water with a splash of sake can mellow the profile. Don't discard the belly meat; while the siphon is crunchy, the belly is tender and excellent when quickly sautéed in butter.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a Pinot Gris from the Willamette Valley. Serve alongside a warm bowl of miso soup to contrast the cold sashimi. A side of chilled seaweed salad (wakame) complements the mineral notes of the geoduck. Offer high-quality Junmai Ginjo sake served chilled in small ceramic cups. For a full PNW experience, serve with toasted sourdough points and a light schmear of uni butter.