Dining with the Chef

Authentic Japanese Cooking Cutting Part1: Tuna and Squid Sashimi Plate (2013x8)

Exibido em:: Abr 08, 2013

Today's dish is sashimi with tuna and squid. Sashimi is the supreme form of Japanese cuisine. To achieve the simple beauty, there are many tips and techniques. Thickly cut tuna and thinly cut squid are arranged on a plate. The sashimi is then arranged with decoratively cut fresh vegetables. Cutting Part1 Tuna and Squid Sashimi Plate [Ingredients] *Serves 2 200g lean tuna 100g sashimi-quality squid Garnish ideas to your liking: Daikon radish Carrot Cucumber Red radish Boiled green asparagus Watercress Shiso leaves Chef Saito's special soy sauce 100ml soy sauce 1 tbsp sake 1 tbsp mirin 2.5g dried bonito flakes Grated ginger Grated wasabi [Method] 1. Cut the tuna into 1 cm thick straight slices. Score the inner side of the squid and cut into 2 mm thick strips. 2. Cut the daikon and carrot to resemble pieces of ice. Peel the cucumber into a long strip, roll it up and cut to resemble water droplets. Thinly slice the red radish and plunge it into ice water for 40 minutes. Quarter a spear of asparagus. 3. For the sauce, bring soy sauce, sake, mirin and dried bonito flakes to a simmer. Then skim and strain. Arrange the fish and vegetables to resemble a mountain and a river. <For Arranging> Marinated Tuna Rice Bowl [Ingredients] *Serves 2 200g lean tuna Marinade 2 tbsp ground sesame seeds 3 tbsp sake 3 tbsp mirin 3 tbsp soy sauce 1tbsp juice from grated ginger 400g cooked short-grain rice Powdered nori, to taste [Method] 1. Blanch the tuna in boiling water for 5 to 7 seconds, and take it out when the surface becomes opaque. Dry well. 2. For the marinade, combine sake, mirin and soy sauce with sesame seeds and the juice from grated ginger and sesame seeds. 3. Thinly slice the tuna by tilting the knife. Place the slices in a single layer, pour the marinade over and let it sit for 2 hours. Pl