Kanpachi Sashimi with Spicy Ponzu
The creamy quality of kanpachi combines with the spicy and tart tastes of the toppings to make a flavorful, textured dish.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
Yield: 2 appetizer-sized servings
- 2.7 ounces (75 grams) daikon
- 1 teaspoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice
- 3.5 ounces (100 grams) kanpachi
- chives, finely chopped for garnish
- Grate the daikon using the rasp side of a box grate, and drain it in a fine mesh sieve. Squeeze some, but not all, of the water out of the grated daikon (you should end up with about 1 tablespoon).
- Add the sriracha to the daikon, and stir to combine.
- To make the ponzu, combine the soy sauce and yuzu juice in a bowl.
- Use a long, sharp knife such as a sashimi knife or a carving knife to cut the yellowtail into thin slices. You want to cut each slice with a single swipe without applying much pressure. Using a sawing motion or applying too much pressure will make the fish flake apart. Arrange on a plate.
- Top each slice with a small mound of the spicy daikon. You can cover and refrigerate this for a few hours if you need to prepare it ahead of time.
- To serve, drizzle the yellowtail with the ponzu and sprinkle with the chives. Serve immediately.