When it comes to sashimi, most people are likely familiar with it. Sashimi is a renowned Japanese dish that originated in China before gaining popularity in Japan. But do you know how to properly enjoy sashimi? Let me explain.
Sashimi is typically made from premium fish like tuna, catfish, and flounder. It's both delicious and nutritious—truly a superb culinary delight.
Consequently, fans of Japanese cuisine greatly enjoy sashimi. At the same time, we know that there are many nuances to how sashimi is eaten. So, how should sashimi enthusiasts prepare sashimi, and what are the key points to remember when eating it?
How to Eat Sashimi
Sashimi Platter
Ingredients
Fresh amberjack, salmon, tuna, scallops, wakame seaweed, daikon radish, all cut into uniform thin strips.
Condiments
Wasabi, Japanese soy sauce.
Preparation
1.Arrange the daikon radish shreds on the bottom of the plate, then place some wakame seaweed on top of the radish shreds.
2. Cut the seafood into thin strips about 5cm long and 1cm thick, then lay them on top of the radish shreds.
Key Points
1. Use a specialized tool to cut the daikon radish shreds.
2. To make the radish shreds look brighter, soak the cut shreds in cold water for a while.
3. Purchase seafood at a wet market for significant savings and superior freshness compared to supermarkets.
4. No additional seasoning is needed for the ingredients; simply dip in green wasabi and Japanese soy sauce when eating.
Stir-Fried Sashimi
Ingredients
Main Ingredients
500g raw fish slices.
Supporting Ingredients
Oil as needed, salt as needed, scallion segments as needed, shredded ginger as needed, 1 garlic clove.
Steps
1. Heat the wok over high heat until smoking hot, then turn off the heat. Briefly blanch the prepared raw fish slices in the hot wok, removing them immediately. This partially cooks the skin, making it easier to slice and ensuring quick cooking during stir-frying.
2. Since the slices are for stir-frying, cut them thinly into single layers instead of double layers. Season with oil and salt.
3. Cut scallions into sections, shred ginger, and mince garlic. Set aside.
4. Heat oil in a wok. Add seasonings and stir-fry briefly.
5. Add the fish slices and stir-fry continuously for about 1 minute. The fish should not be overcooked—remove from heat when 60-70% done.
6. Locally, we often use greens as a base layer. This helps finish cooking the fish slices after plating and cuts through the richness of eating only fish. This time, I used pre-stir-fried sweet potato shoots.
7. Arrange the fish slices on top of the greens.
Sashimi Sushi Bento
Ingredients
2 slices tuna, 1 slice sea bream, 1 slice squid, 1/2 tbsp salmon roe, 1 cup sushi rice, 1 slice cucumber, 2 sheets nori, 1/2 tbsp shirasu (baby sardines),2 lettuce leaves, 2 broccoli florets, 1/3 cup red leaf lettuce, 1 tbsp wasabi, 1 tbsp soy sauce, 1/2 tsp salt, 1 tbsp rice vinegar, 3 tbsp cold water.
Instructions
1.) Wash and dry hands thoroughly. Dip hands in vinegar and water mixture. Take about 20g of sushi rice in one hand, shape into a rectangle, and press firmly. Flip over so the rice side is facing up. Repeat to make 6 pieces.
2.) Spread a small amount of wasabi in the center of each fish and squid slice. Place a piece of sushi rice on top, gently press to adhere, then flip over. Repeat to make 6 pieces.
3.) Place the fish slices on top of the vegetables.(Repeat to make 6 pieces).
2.) Spread a small amount of wasabi paste in the center of each salmon and squid slice. Place a piece of sushi rice on top, gently press to adhere, then flip over so the fish side faces up. Use thumb and index finger to gently press both sides, shaping into a rectangle. Repeat for all 4 fish and squid slices.
3.) Take another piece of sushi rice, wrap seaweed around the outer edge, top with salmon roe, and garnish with a slice of cucumber. Repeat to make another roe sushi.
3.) Take another portion of sushi rice, wrap it with nori seaweed, top with salmon roe, and garnish with a slice of cucumber. Repeat to make another roe sushi.
4.) Arrange lettuce and red leaf lettuce in a pre-frozen storage container. Place three prepared sashimi sushi rolls inside. Take another frozen container, line it with lettuce, then add the remaining three sashimi sushi rolls and broccoli florets. Pack soy sauce in small aluminum pouches or containers. Your bento is now complete!
Conclusion: After reading the above, have you gained some insight into how to enjoy sashimi? While many of us love sashimi, it shouldn't be consumed carelessly, as improper eating can harm your health. I hope today's guide proves helpful.