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Ingredients
Method
- 300g sashimi-grade tuna fillet
- Japanese soy sauce
- Pickled ginger and wasabi
- 1 white radish (daikon)
- Shiso leaves for decoration
- Just before serving, slice the tuna fillet against the grain into 2cm thick rectangles. To do so, hold the fish firmly with one hand, and position the knife against your fingers to pull the knife through from top to bottom in a single stroke.
- Spiralise or shred the daikon radish, and serve with sashimi with the pickled ginger, wasabi, soy sauce and some shiso leaves to garnish.
10 mins
2 serving
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