|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|*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 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.
- 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)
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 the mirin and the sake to a small pot and bring to a boil.
Turn off the heat and add the soy sauce, the tamari sauce, and the dashi granules (these are dried bonito flakes).
Mix well and let this come to room temperature.
Prepare the Plates
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.
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 the daikon, then arrange some on each plate.
Use the finest grater you have—a microplane if you have one—and grate the ginger, then mound it into little cones.
Put a cone of ginger on each plate.
Prepare the Tuna
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).
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.
Arrange the fish on the plate over the 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.