A flavoursome snack for the adventurous and experimental.
- 125 g garfish (a member of the eel family that can grow up to 70cm long)
- 125 g trout
- 125 g salmon
- ½ cup very finely shredded daikon (white radish)
- ½ cup very finely shredded cucumber
- ½ cup very finely shredded carrot
- 30 g salmon roe, optional
- small portion japanese horseradish (wasabi)
- tosa joyo – soy dipping sauce
- 4 tblsp japanese dark soy sauce
- 1 tblsp sake
- 2 tblsp dried bonito
- Firstly, make the sauce.
- Mix all the ingredients in a small saucepan.
- Heat to boiling point, stirring all the time, then remove from the heat and strain.
- Allow to cool to room temperature.
- Finely slice the fish, either vertically or at an angle.
- Arrange small piles of mixed daikon, cucumber and carrot shreds on a rectangular plate.
- Twist the garfish slices into a decorative shape.
- Use some of the trout slices to make a flower shape by turning the edges gently to look like petals.
- Arrange the remaining slices of trout, all the tuna slices and all the salmon slices on the plate.
- Flatten and shape the wasabi into leaf shapes and place on the platter.
- Serve immediately with individual bowls of Tosa Joyu.
- Only a hint of sauce is needed to enhance the Sashimi's flavour.