Sashimi Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood


From Dorothy McNett's recipes at Served in your best thin stemmed wine glasses!

sashimi grade tuna
shredded daikon or red radish
soy sauce (best quality)

Create sashimi slices of a uniform size and thickenss using a very sharp sashimi or fillet knife. To do this, order a block of soft thick fleshy fish such as tuna, salmon, or bonito. The block should be about 2 inches by 2 inches by about 8 inches long and would serve 4 people. To cut it into cubic shapes, cut the block in half lengthwise and then cut each of those pieces in half lengthwise. Now, using your very sharp knife, cut into 1 inch cubes. Shred daikon and place some in a beautiful bowl or stemmed glass. Arrange the cubes of fish over the daikon. Garnish with more radish and serve with soy sauce and a dollop of wasabi. Serve immediately.

Recipe created 2004-03-23.

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