500 g very fresh fish (Tuna, salmon, Emperor, Reo, Thumb, seasoning or any other fish of pristine meat)
1 carrot, Bare, as a garrison
1 Daikon, bare, as a garrison
soyu (Japanese soy sauce), to serve
Wasabi, to serve
Clean the fish well, removing the thorns that might be left with tweezers; with a very sharp knife remove all the skin. Put the fish in the freezer until firm enough to cut into thin, regular slices of a pair of 5 mm thick; cut the blades by sliding the knife in a continuous motion, without sawing them.
With a vegetable scraper cut the carrot and daikon into very fine Band-Aids. Use them for the garrison.
Arrange sashimi sheets in a flat font, placing them decoratively and serve them with a bowl of soyu and with the wasabi, for diners to mix it to taste or use it as a dipping sauce.
It is essential that the fish used for sashimi is of the highest quality.
You can use a single type of fish or make a mix with different classes. Frozen fish should not be used and the dish must be prepared immediately before serving. You can accompany it with the garrisons you prefer.
Recipes easy to https://recetasdecocinafaciles.NET /