Sashimi Recipes For Beginners Food

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

SASHIMI SALAD WITH SOY AND ORANGE

Steps:

• Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
• Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
• Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.

NOBU'S SASHIMI SALAD

Steps:

• Preheat a grill or broiler or lightly oiled cast iron pan.
• Season the fish with a little sea salt and black pepper.
• Briefly sear the tuna until its surface turns white.
• Plunge the filet into iced water to stop it from cooking any further.
• Shake off the excess water.
• When sliced, the center of the tuna should be very pink with the edges seared white.
• For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
• Stir until the salt and mustard have dissolved.
• Add the grapeseed and sesame oils and soy sauce.
• Mix well.
• Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
• Arrange the salad greens into the center of the dish.
• Cut the tuna into thin slices.
• Place the tuna around the salad greens.
• Drizzle with a bit of the dressing and serve cold.
• Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
• Enjoy!