Sashimi Carpaccio
Use sashimi-grade fish for this refreshing and elegant carpaccio dish. Arrange the thinly sliced white fish in layers, drizzle on tangy yuzu soy sauce, and garnish with Japanese herbs.
- Nutrition facts are for one serving.
- 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. Arrange the slices in a slightly overlapping pattern on a plate.
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Use a circular motion to pour (1) over (2), then sprinkle on the toppings as desired.
Cooking Basics
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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