What is sashimi? Those who are just starting to get acquainted with the specific, unusual for the Russian soul, Japanese cuisine should know that the name of the dish comes from two simple words: "sa" - knife and "shi" meaning meat or fillet.
Ideally, in accordance with the transcription to the name, the dish is pronounced as sashimi, but in the territory of Russian-speaking countries the sound "shi" is firmly ingrained. Perhaps due to the fact that we are accustomed to sushi - the most popular food in Japan, and we draw a certain analogy. Many who do not know are mistaken in believing that sashimi is another type of sushi or rolls. The information in the article is for you to figure out.
What is sashimi?
What is this dish? Sashimi - sliced fillet of fresh fish or other seafood with a light side dish in the form of fresh cucumber or greens. It happens that freshly caught fish is used as the main ingredient. The fish fillet is cleaned of excess bones and other things, placed for a short time in ice or a freezer, so that it acquires a more elastic and dense consistency. This is the whole process of cooking fish. Then cut into small cubes, a thickness of not more than a centimeter, and decorate, adding a little traditional sauces.
Most often, sashimi is made from salmon or trout, so the Japanese do not regard this dish as the main one, but rather treat it as a fish aperitif, a small pleasant snack.
Sashimi recipe
As we have already said, cooking sashimi is a rather expensive pleasure, because of the expensive fish, a good substitute for trout is tuna, from which we will try to cook a national Japanese dish.
To make the tuna sashimi tasty and as safe as possible for your health, the fish must be the freshest. Take this factor seriously, because tuna during cooking is not subjected to any heat treatment and is used raw in a dish. Then, before you start cooking, make sure the quality of the product.
Rinse and dry the tuna fillet. For safety, it can be soaked for several minutes in water.
Cut the slices, as already mentioned, no thicker than a centimeter.
Prepare your favorite greens, such as a few sprigs of dill and spring onions. Cut it into small, identical rings.
Make sashimi on a flat plate. The fillet is laid out in peas. You can put it at your discretion by pouring citrus soy sauce and garnishing with herbs.
An important factor: fish must be served immediately after cooking. To diversify your taste, offer your guests pickled ginger or wasabi.
Cooking Tips
Enrich the taste of tuna sashimi with straws of radish, siso or daikon. A pungent taste is the best thing for your dish.
Eat small sashas to avoid poisoning.
As a side dish, this dish is most often served with friable rice, take a note.
Here is such an interesting tuna sashimi recipe, with a photo and recommendations which could be found in the article. Enjoy your meal!