Tuna Sashimi With Daikon and Ginger

Tuna Sashimi With Daikon and Ginger

The Spruce / Ali Redmond

Prep: 45 mins
Cook: 0 mins
Total: 45 mins
Servings: 4 to 6 servings

This is just one version, in an endless series of variations, known as Japanese sashimi, or raw fish. Only use the highest-grade tuna for this recipe—although you can use any kind of tuna. Sashimi is all about clean flavors and presentation.

Lots of fish can be used to make sashimi, but the keys are the dipping sauce, spicy accompaniment, and the delicately presented vegetable that goes with the fish. 

When the sashimi is ready to eat, get your chopsticks, pick up a piece and dip in the dipping sauce, then eat it in one bite.

Ingredients

  • 1 1/2 tablespoons mirin

  • 3 teaspoons sake

  • 1/2 cup soy sauce

  • 1 1/2 tablespoons tamari

  • 1/2 teaspoon dashi granules

  • 1 (4-inch) piece daikon radish

  • 1 (2-inch piece) fresh ginger, peeled

  • 1 pound sushi-grade tuna

  • Edible chrysanthemum leaves, or flat-leaf parsley, green onion, cucumber, or similar greens, finely sliced, for garnish

Steps to Make It

Note: While there are multiple steps to this recipe, this tuna sashimi is broken down into workable categories to help you better plan for preparation.

Make the Dipping Sauce

You really only need to use a good soy sauce here, but if you want to taste the kind of soy sauce you'd get at a good sushi bar, here is the recipe. All of the ingredients are usually available either at a well-stocked supermarket or a health food store. If you can't find the dashi granules, leave them out.

  1. Gather the ingredients.

    Tuna Sashimi With Daikon and Ginger ingredients

    The Spruce / Ali Redmond

  2. Add mirin and sake to a small pot and bring to a boil.

    Add the mirin and the sake to a small pot

    The Spruce / Ali Redmond

  3. Turn off heat and add soy sauce, tamari sauce, and dashi granules (these are dried bonito flakes).

    add the soy sauce, the tamari sauce, and the dashi granules to the mixture in the saucepan

    The Spruce / Ali Redmond

  4. Mix well and let this come to room temperature.

    dipping sauce in a saucepan

    The Spruce / Ali Redmond

Prepare the Plates

  1. Square off daikon with a very sharp knife, then slice it into very thin sheets, either with a mandoline or a knife.

    Square off the daikon with a very sharp knife, and cut into pieces

    The Spruce / Ali Redmond

  2. Now stack those sheets, and slice again into very thin sticks.

    slice the daikon into pieces

    The Spruce / Ali Redmond

  3. Toss them all into a bowl of ice water and make sure they're all separated.

    daikon pieces in a bowl of ice water

    The Spruce / Ali Redmond

  4. Gently wring out and dry daikon, then arrange some on each plate.

    daikon pieces on a plate

    The Spruce / Ali Redmond

  5. Use finest grater you have—a microplane if you have one—and grate ginger, then mound it into little cones.  

    ground ginger on a plate

    The Spruce / Ali Redmond

  6. Put a cone of ginger on each plate.

    ginger and daikon on a plate

    The Spruce / Ali Redmond

Prepare the Tuna

  1. With your sharpest knife, cut tuna into a block. You want to ultimately cut thin slices against the grain of the meat, so look for that grain as you shape the larger block (use the trim for tuna tartare).

    tuna on a wood board

    The Spruce / Ali Redmond

  2. Slice thin strips off the tuna block. Do this with one motion; start with the part of the knife's edge closest to the handle and then draw it back toward you in a smooth motion. Do not saw the tuna.

    tuna sashimi slices on a wood board

    The Spruce / Ali Redmond

  3. Arrange fish on plate over daikon.

    tuna, ginger and daikon on a plate

    The Spruce / Ali Redmond

  4. Garnish with something green; edible chrysanthemum leaves or shiso leaves are traditional, but you could use flat-leaf parsley, very finely sliced green onion, finely sliced cucumber, or similar greens.

    Tuna Sashimi With Daikon and Ginger on a plate

    The Spruce / Ali Redmond

What is the difference between sashimi and sushi?

Sashimi is thinly sliced raw meats, usually fish and seafood, that are eaten raw and accompanied by a dipping sauce. Sushi is always made with rice that is shaped, then topped with raw or cooked seafood, and/or vegetables, or sometimes they are rolled in a seaweed called nori.

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