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
Nutritional Guidelines (per serving)
160 Calories
4g Fat
7g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 160
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Sodium 1652mg 72%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Protein 23g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is just one version in an endless series of variations that is 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. 

Ingredients

  • 1 1/2 tablespoons mirin (sweet cooking sake)
  • 3 teaspoons sake wine
  • 1/2 cup soy sauce
  • 1 1/2 tablespoons tamari soy sauce
  • 1/2 teaspoon dashi granules
  • 1 (4-inch piece) daikon radish
  • 1 (2-inch piece) fresh ginger (peeled)
  • 1 pound sushi-grade tuna
  • Garnish: edible chrysanthemum leaves (or flat-leaf parsley, green onion, cucumber, or similar greens, finely sliced)

Steps to Make It

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 the mirin and the 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 the heat and add the soy sauce, the tamari sauce, and the 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 the daikon with a very sharp knife, then slice it into very thin sheets either with a mandoline or a knife. How thin? As thin as you can slice them.

    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 the daikon, then arrange some on each plate.

    daikon pieces on a plate

    The Spruce / Ali Redmond

  5. Use the finest grater you have—a microplane if you have one—and grate the 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 the 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, recipe linked below).

    tuna on a wood board

    The Spruce / Ali Redmond

  2. Slice the thin strips off the tuna block with your sharpest knife. 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 the fish on the plate over the 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

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