Sashimi (sliced raw fish)
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Sashimi (sliced raw fish)
  Fish    Japanese  
Last updated 6/12/2012 1:21:28 AM. Recipe ID 53692. Report a problem with this recipe.
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      Title: Sashimi (sliced raw fish)
 Categories: Japanese, Fish
      Yield: 5 Servings
MMMMM-------------------CHOOSE ONE (ONE PIECE------------------------
      1 lb Fresh Sea Bass Fillet
      1 lb Squid
      1 lb Turbot
      1 lb Tunny Fish
      1 lb Halibut
      1 lb Abalone
      1 lb Bream

MMMMM-----------------------DIPPING SAUCE----------------------------
      4 tb Soy Sauce -OR-
      1 x  Tosa Joyu
      1 x  Chirizu   -OR-

      1 x  2" Secion Diakon
      1 ea Celery
      1 ea Carrot
  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp,
  heavy knife is a must. 1.  Hara Giri (Flat Cut)  Most popular cut.
  Suitable for any filleted fish.  Holding the fish firmly, cut
  straight down in slices about 1/4" to 1/2" thick and 1" wide,
  depending on the size of the fillet.
  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used
  for tunny fish.  Cut the fish as above, the cut the slices into 1/2"
  3. Ito Zukuri (Thread Shape)  Although this technique may be used
  with any small fish, it is especially suitable for squid. Cut the
  squid straight down into 1/4" slices, the cut lengthways into 1/4"
  wide strips.
  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream
  on a flat surface and, holding the fish firmly with one hand, slice
  it at an angle into almost transparent sheets.
  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates.  Garnish each plate with obout 1/2 teaspoon of wasabi
  and decorate with strips of daikon, carrot and/or celery. Cover with
  a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before
      Pour the dipping sauce of your choice into tiny dishes and
  accompany each serving of Sahshimi with it's own sauce. The wasabi
  may be mixed with soy sauce or tosa joyu to taste. To serve as an
  hors d' oerve, arrange two or more varieties or cuts of sashimi on a
  serving dish and accompany with dipping sauce.

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Recipe ID 53692 (Apr 03, 2005)

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