A thin piece of wood
This dish is made with fresh, fatty yellowtail.
Please try making the ponzu sauce from scratch. (See ingredient link)
Please try making the ponzu sauce from scratch. (See ingredient link)
How to make it
1
Hold the yellowtail with the fingers of your left hand and take a knife in your right hand. Pull the knife from the base to the tip to make a very thin slice.
2
Place the cut fish on the top of the plate (at the 12 o'clock position). Using the heel of your left hand, turn the plate clockwise, always placing the fish in order at the 12 o'clock position.
3
Once the plate is filled with fish, arrange the cut yellowtail on a cutting board, roll them up to form a rose, and place them in the center of the plate.
4
Garnish with condiments (green onions, kanzuri, etc.) and enjoy with homemade ponzu sauce.
material
-
- Yellowtail for sashimi
- 1 fence
-
- (a type of chili paste Green onions, kanzuri
- Appropriate amount
-
- Ponzu from Tsukiji Tamura
- Appropriate amount
[PR]
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