Tuna Sashimi With Daikon and Ginger
A delicate Japanese tuna sashimi dish features thin slices of sashimi or sushi-grade tuna, accompanied by a special dipping sauce and a crisp daikon salad.
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Instructions
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Start boiling mirin and sake in a small pot, then remove from heat and stir in soy sauce, tamari, and dashi granules; let cool to room temperature.
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Using a very sharp knife or mandoline, thinly slice daikon into sheets, then stack and julienne into thin sticks; soak in ice water, then wring dry and arrange on plates.
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Grate ginger and form into small cones, placing one on each plate.
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With a sharp knife, cut tuna into a block, then slice thin strips against the grain using a single, smooth motion.
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Arrange tuna slices on plates over the daikon, then garnish with a preferred green such as flat-leaf parsley or finely sliced green onion.