Sashimi Recipe
Ingredients
| 1 1/2 lb raw seafish, e.g., porgy or scup, bass, tuna, turbot, salmon, trout | ||
| Daikon radish | 1/2 Pound, finely grated | |
| Carrots | 2 , finely grated | |
| Baby turnips | 2 , grated | |
| Japanese horseradish | 2 Tablespoon | |
| Light soy sauce | 2/3 Cup (16 tbs) | |
Directions
Using a razor-sharp knife, cut the fish into the thinnest possible slices.
Arrange the slices offish attractively on 6 platters, traditionally oblong.
Garnish with the radish, carrot and turnip in small piles.
Cover with plastic wrap and chill for 1 hour.
Mix the horseradish with sufficient water to make a paste.
Place a little on each platter beside the fish.
Give each diner a small dish of soy sauce.
Each guest dips the fish into the wasabi, then soy sauce, or mixes a little wasabi into the soy sauce.
Arrange the slices offish attractively on 6 platters, traditionally oblong.
Garnish with the radish, carrot and turnip in small piles.
Cover with plastic wrap and chill for 1 hour.
Mix the horseradish with sufficient water to make a paste.
Place a little on each platter beside the fish.
Give each diner a small dish of soy sauce.
Each guest dips the fish into the wasabi, then soy sauce, or mixes a little wasabi into the soy sauce.
Chef
