Japanese Sashimi Recipes - Fresh Shellfish Sashimi (Aka-Gai Sashimi) Recipe

Ingredients

• 8-12 fresh cockles, giant clams or scallops, in the shell

• 7 oz (200 g) daikon radish (about 3 in/8 cm), cut into shreds

• Ohba or shiso leaves, to garnish

• Shiso flowers or alternative garnish

• Benitade or alfalfa sprouts, to garnish

• Wasabi paste, to serve

• Sashimi Soy Dip (see recipe), to serve

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Method:

1. Open the shellfish by inserting a knife along the back of the shells and cutting the muscles. Remove the meat, discarding the hard parts and entrails. Slit the cockles or clams down the center, without cutting through, and open to form a butterfly shape. Cut several shallow slits on the outside of the cockle meat. Cut in half and tenderize if needed.

2. Arrange the shellfish on the shredded daikon or on the leaves, and garnish with the shiso flowers and benitade. Serve with the wasabi paste and dip.