Side Pannel
Sashimi (Sliced Raw Fish)
Sashimi (Sliced Raw Fish)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Japanese, Fish
Ingredients List
- ---------------------------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
Directions
DIPPING SAUCE
4 tb Soy Sauce -OR-
Tosa Joyu
Chirizu -OR-
GARNISH
2" Secion Diakon
1 Celery
1 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" cubes.
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 serving.
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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
4 tb Soy Sauce -OR-
Tosa Joyu
Chirizu -OR-
GARNISH
2" Secion Diakon
1 Celery
1 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" cubes.
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 serving.
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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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