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| ASSORTED SASHIMI |
Ingredients for Assorted Sashimi
* 6-1/2 oz. (180 g) fresh tuna fish fillet (maguro)
* 2/3 lb. (300 g) porgy (red sea bream)
* 1/3 lb . (150 g) fresh cuttlefish or squid (ika)
* 1 sheet purple laver seaweed (nori)
* 1 halfbeak fish (sayori) (3" - or 8 cm long)
* 1 small gherkin cucumber
* 4 cockles (torigai)
* 2 ark shells (akagai)
* 1/4 c. shredded Chinese white radish (daikon)
* wasabi (Japanese horseradish) and soy sauce, as desired
* 2/3 lb. (300 g) porgy (red sea bream)
* 1/3 lb . (150 g) fresh cuttlefish or squid (ika)
* 1 sheet purple laver seaweed (nori)
* 1 halfbeak fish (sayori) (3" - or 8 cm long)
* 1 small gherkin cucumber
* 4 cockles (torigai)
* 2 ark shells (akagai)
* 1/4 c. shredded Chinese white radish (daikon)
* wasabi (Japanese horseradish) and soy sauce, as desired
How to Make Assorted Sashimi
1. Slice the tuna into 3/8" (1 cm) thick strips. Cut the porgy into l/8" - (0.5 cm) thick diagonally-cut slices. Set aside.
2. Remove the head, entrails, outer skin, and membrane from the cuttlefish.
3. Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; do not cut all the way through.
4. Insert a sheet of nori inside, and cut into 3/8" (1 cm) wide strips.
5. Cut the other half of the cuttlefish into thin slices, and roll into flowers.
6. Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces.
7. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside.
8. Soak the shredded white radish in ice water about 30 minutes. Drain well before using.
9. Neatly arrange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.
2. Remove the head, entrails, outer skin, and membrane from the cuttlefish.
3. Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; do not cut all the way through.
4. Insert a sheet of nori inside, and cut into 3/8" (1 cm) wide strips.
5. Cut the other half of the cuttlefish into thin slices, and roll into flowers.
6. Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces.
7. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside.
8. Soak the shredded white radish in ice water about 30 minutes. Drain well before using.
9. Neatly arrange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.
Note
+ Cutting sashimi is an art; the important things to remember are that the knife should be sharp, each cut should be mode in a single
stroke, and the resulting piece of fish should be as smooth as a
piece of marble.
+ Sashimi should be stared in The refrigerator at a temperature between 37.4 Farenheit and 41 Farenheit (3 to 5 Degree Celcius), and is best if eaten the same day it is prepared.
+ If there are leftovers, it is best to serve them cooked rather than raw.
+ If halfbeak fish is unavailable, substitute any other fresh salt water fish.
stroke, and the resulting piece of fish should be as smooth as a
piece of marble.
+ Sashimi should be stared in The refrigerator at a temperature between 37.4 Farenheit and 41 Farenheit (3 to 5 Degree Celcius), and is best if eaten the same day it is prepared.
+ If there are leftovers, it is best to serve them cooked rather than raw.
+ If halfbeak fish is unavailable, substitute any other fresh salt water fish.
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