Sashimi — I have it in restaurants but its not something I would usually trust myself making at home. So no better time than to break out of that mindset than with this recipe. You wouldn’t expect to get good sushi tuna in Dhaka, but I’ve found some at the German Butcher that is quite excellent. I had no problem eating it absolutely raw with no dressing, and even gave some to my four year old. She had to try it twice to decide she didn’t like it.
I also boughtsome radish leaves, as I couldn’t find watercress, as the original recipe suggested — I think any small salad green would work, even arugula. I picked up some “mirin” – a japanese cooking wine, and some sesame oil (actually I had that at home, as its a go-to for me almost any asian salad or sauteed veggie) from the Korean Mart. You can substitute green onions (the green leafy parts) for chives.
This one came from the new (or recently rediscovered) cookbook from the Cosmic Chef’s shelf — not exactly your classic sashimi — more of a modern take on it, but still delicious none the less.
Let me take a step back. The sashimi comes in a nice block, so I thawed it and then cut it into 1.5 cm cubes.
The dressing is a simple mixture of the soy sauce, the sesame oil, the dijon, and the mirin whisked together briskly with a fork.
I also chopped up some chives and then tossed the tuna, chives, and dressing together in a bowl and set aside in the fridge. Sashimi should always be served a bit chilled — at least that’s my not-so-humble-opinion.
The recipe called for a separate dressing for the greens, which consists of olive oil, rice wine vinegar (but any asian vinegar should suffice), and seasoning. I bought some fancy pink Himalayan salt last time I was in Bangkok, and use it for salad dressings and such.
I made sure that the stems of the radish leaves were discarded, and then tossed the leaves with the dressing. I then arranged the leaves on a serving plate (or bowl, in this case) and then piled a mound of the sashimi in the center of each dish.
My first time making sashimi or any raw fish dish at home turned out pretty good. In fact CC and I are eating waaaaay too well these days. With this and the other two dishes we made, I had to eat the sashimi leftovers two days later. I’ll let you know tonight how that goes on my tummy, but next time let me know and I’ll send the leftovers to your place!
300 gms sashimi-grade tuna
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1/2 tsp dijon mustard
1 tbsp rice vinegar
1 tbsp olive oil
50 gms watercress springs (or other small salad green
1 tbsp finely chopped chives