Sashimi Carpaccio
Use sashimi-grade fish for a refreshing and elegant carpaccio dish. Layer thinly sliced white fish, drizzle tangy yuzu soy sauce, and garnish with Japanese herbs.
- Nutrition facts are for one serving.
- The optional toppings were not included in the calculation of nutritional values.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Mix together (A).
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Thinly and diagonally slice the white fish, then spread the slices out over a plate.
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Pour (1) over (2) using a circular motion, then sprinkle on the topping ingredients as desired.
Cooking Basics
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
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