Sake Sashimi With Daikon And Shiso

Ingredients

• 300 grams Sashimi-grade salmon fillet
• 200 grams Daikon radish
• 6 pieces Fresh shiso leaves
• 4 tablespoons Soy sauce (Shoyu)
• 2 teaspoons Wasabi paste
• 30 grams Pickled ginger (Gari)
• 0.5 piece Lemon(optional)
• 2 cups Ice water

Instructions

1. 1

   Peel the daikon radish and use a mandoline or sharp knife to cut it into extremely fine, long julienne strips.

2. 2

   Soak the shredded daikon in a bowl of ice water for 10 minutes to make it crisp and remove any bitterness.

3. 3

   Pat the salmon fillet dry with a paper towel and place it on a clean cutting board.

4. 4

   Using a sharp sashimi knife (yanagiba), slice the salmon against the grain into 1/4-inch thick slices using a single long pulling motion.

5. 5

   Drain the daikon thoroughly and pat dry; create a small mound of the radish on each serving plate.

6. 6

   Place 3 shiso leaves against the daikon mound to act as a decorative and aromatic backdrop.

7. 7

   Arrange the salmon slices in a fan pattern over the shiso leaves and daikon.

8. 8

   Serve immediately with a small dollop of wasabi, a side of soy sauce, and pickled ginger.