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Sashimi With Three Sauces
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- #40743
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound fresh raw tuna, sliced thin
1/3 pound fresh raw salmon, sliced thin
1/3 pound raw prawns, peeled and split in half lengthwise
1/4 cup grated daikon radish
1/4 cup minced green onion tops
1/4 cup finely shredded carrot
Sauce No.1
1 1/4 cup soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon sugar
Sauce No. 2
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoon sugar
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon peanut oil
4 cloves garlic, finely minced
1/8 teaspoon cayenne pepper
Sauce No. 3
2 teaspoons green wasabi mustard
3 tablespoons soy sauce
directions
Chill a serving plate, then along one side make lines of the daikon, the green onion, and the carrot. Now arrange the thin slices of fish and prawn in an attractive pattern beside the vegetables. Refrigerate while you prepare the sauces.
Mix all of the ingredients for Sauce No. 1 together well and set aside in a small bowl; repeat for Sauce No. 2. For Sauce No. 3, mix the wasabi with enough water to make a smooth paste. Place in a mound in the center of a small flattish bowl. Pour the soy sauce around it to form a moat.
cook's notes
Serve the plate of sashimi accompanied with these three zesty sauces and disposable wooden chopsticks.
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nutrition data
103 calories, 2 grams fat, 6 grams carbohydrates, 14 grams protein per serving. This recipe is low in fat.
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