|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 10mg||50%|
|*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.|
This is just one version, in an endless series of variations of 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, the 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, dip it in the dipping sauce, then eat it in one bite.
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
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.
Gather the ingredients.
Add mirin and sake to a small pot and bring to a boil.
Turn off heat and add soy sauce, tamari, and dashi granules (these are dried bonito flakes).
Mix well and let this come to room temperature.
Prepare the Plates
Square off daikon with a very sharp knife, then slice it into very thin sheets, either with a mandoline or a knife.
Now stack those sheets and slice again into very thin sticks.
Toss them all into a bowl of ice water and make sure they're all separated.
Gently wring out and dry daikon, then arrange some on each plate.
Use the finest grater you have—a Microplane if you have one—and grate ginger, then mound it into little cones.
Put a cone of ginger on each plate.
Prepare the Tuna
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).
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.
Arrange fish on plate over daikon.
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.
What is the difference between sashimi and sushi?
Sashimi consists of thinly sliced raw meats, usually fish and other 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.