Japanese Sashimi Recipes - Assorted Sashimi Recipe

Ingredients

• 8 fresh medium shrimp

• 1/4 lb (125 g) freshly shucked scallops

• 1/2 teaspoon oil

• 5 oz (150 g) fresh tuna fillet

• 5 oz (150 g) fresh salmon fillet

• 5 oz (150 g) fresh mackerel or snapper fillet

• 8 oz (250 g) daikon radish (about 4 in/10 cm), grated into long thin shreds 4 shiso leaves

• 4 teaspoons wasabi paste

Sashimi Soy Dip

• 3 tablespoons sake

• 1/2 cup (125 ml) Japanese soy sauce

• 2 tablespoons tamari soy sauce or mirin

• 1/2 cup (5 g) dried bonito flakes

• 1 small strip dried kelp (konbu), wiped with a damp cloth (optional)

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Method:

1. To make the Sashimi Soy Dip, place all the ingredients in a small saucepan and simmer on medium-low heat for 5 minutes. Remove from the heat, allow to cool, strain and discard solids. Set aside.

2. Peel and clean the shrimp, but leave the head and tail on for a more authentic appearance. Clean and dry the scallops. Heat the oil in a pan until moderately hot and sear the scallops for 30 seconds on each side. Remove from the heat and set aside.

3. Slice the tuna and salmon fillets on the diagonal into strips about 1/2 in (1 cm) wide and 1 1/2 in (3 cm) long. The mackerel or snapper can either be sliced paper-thin or cut into decorative shapes.

4. Arrange the shrimp, scallops and cut fish on a serving platter. Garnish with the daikon, shisa leaves and wasabi paste, and serve with small bowls of Sashimi Soy Dip.

Note: The Sashimi Soy Dip can be stored for up to a year if kept refrigerated in an airtight jar.