Ease of Preparation: Medium
Time of Preparation: 50 minutes
Yield: 4-6 servings
Don’t be intimidated, you too can produce beautiful slices of sashimi at home. Let us show you how! Start by making a citrus-y ponzu sauce and bracing wasabi mayonnaise for dipping. Then, grab your best knife and slice that fish!
Ingredients:
Ponzu:
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) yuzu juice
- 1 lemon, zest
- 2 tablespoon (30 ml) mirin
- ½ cup (120 ml) katsuobushi (dried bonito flakes)
- 1 piece kombu (dried kelp) (2- x 3-inch, 5 x 7.5 cm; 6 g)
Wasabi Mayo:
- 2 teaspoons (10 ml) wasabi paste
- 1 teaspoon (5 ml) toasted sesame oil
- ½ cup (120 ml) prepared Japanese (Kewpie) mayonnaise
Sashimi:
- 4-inch (10 cm) piece daikon radish
- ½ pound (227 g) tuna, sashimi Albacore grade
- ½ pound (227 g) yellowtail, sashimi grade
- ½ pound (227 g) salmon, sashimi grade
- Shiso leaves
- Pickled ginger
- Ponzu
- Wasabi Mayo
- Scallions, to garnish
- Black and white sesame seeds, to garnish
Method:
For the Ponzu:
Combine kombu, yuzu, lemon zest, mirin, and soy sauce in a small pot over medium-high heat.
Bring to a simmer, then remove from heat and steep for 30 minutes, covered.
Return to a simmer and add the bonito flakes, then remove from heat, cover and steep for 1-2 minutes.
Strain the broth and reserve, discard the solids.
Chill completely.
For the Wasabi Mayo:
In a small bowl, combine the wasabi, sesame oil, and mayonnaise. Whisk to combine.
Transfer to a squeeze bottle. Keep refrigerated.
For the Sashimi:
Peel the daikon. Slice into thin matchsticks/long shreds on a mandoline.
Transfer to a bowl of cold water and soak for 15 minutes, until crisp and curly. Strain and pat dry.
Slice the scallion greens on a long, thin angle, soak in cold water until curly. Strain and pat dry.
Slice tuna and yellowtail into ¼ -1/3-inch (6-8 mm) thick pieces.
Slice salmon thin at a slight (30 degrees) angle.
Serve Sashimi on a plate with radish, pickled ginger, sliced scallions, and shiso leaves, with Wasabi Mayo and Ponzu alongside, for dipping. Garnish with sesame seeds.
Notes:
- Use a long, thin, and very sharp knife for best results.
- Work on a clean cutting board with plenty of room. Keep your work area free of debris.
- Trim the fish well before slicing to serve; remove the belly, any bones or cartilage, discoloured areas, fins, skin, etc. Square off the fish into blocks before cutting into slices.
- Keep the fish in a safe temperature range (below 40 F/6 C) until 30 minutes to an hour before slicing and serving, then pull and allow to come to room temperature, never serve it cold.