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Recipe
Sashimi Salad with Ponzu Sauce
Ingredients (Yield: 4-6 servings)
Sashimi Salad:1 ounce sliced sushi-grade yellowfin tuna
1 ounce sliced sushi-grade hamachi
1 ounce sliced cooked octopus
1 ounce cooked prawns, peeled, split and deveined
1 ounce daikon, julienned
1/2 ounce tosaka seaweed
1/2 ounce wakame seaweed
1/2 package kaiware [daikon sprouts]
1 tablespoon julienned pickled ginger
1 tablespoon thinly sliced scallions
Ponzu sauce (recipe below)
Shichimi togarashi [Japanese seven spice]
Tobiko [flying fish roe]
Ponzu Sauce:
1 cup Kikkoman Soy Sauce
2/3 cup water
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup yuzu juice
1/4 cup granulated sugar
2 tablespoons brown sugar
2 ounces ginger, sliced
2 x 2-inch square kombu [Japanese dried kelp] (optional)
small handful bonito flakes (optional)
Instructions
To make Sashimi Salad:Combine seafood, vegetables and seaweed, dress with ponzu to taste (recipe below). Plate and garnish with a sprinkling of shichimi togarashi and tobiko.To make Ponzu Sauce:Combine all ingredients and let sit, refrigerated, for two days, then strain. Best if aged 1 month before using.
Don’t be afraid to substitute whatever seafood is fresh for the salad: crab, salmon, even cooked clams or mussels. You might also try adding different vegetables, cucumber or avocado. For a more substantial salad, serve on a bed of sushi rice.
Recipe by Chef John Beardsley, 415 Asian Restaurant and Lounge, San Francisco, CA
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