Sardine sashimi
When buying sardines, make sure that the gills are red when you flip the head over and that the skin on the belly is firm. Sashimi is best served with soy sauce and grated ginger.
When plating, it's best to keep in mind to arrange the dish high up.
When plating, it's best to keep in mind to arrange the dish high up.
How to make it
1
Use sardines that have been opened by hand. If there are any tails left, discard them
2
Place the sardine skin-side down on its side and place the fingers of both hands where the backbone was
3
Slide your fingers from side to side to remove the flesh from the skin. (You can also use a knife to remove it.)
4
Place the skin side up and cut diagonally into bite-sized pieces
5
Serve in a bowl topped with garnish and shiso leaves, and garnish with shiso seeds and ginger to complete
6
[Reference]
Line them up like this, aligning them so they are facing the same direction, and cut the center.
7
[Reference]
If you stand the cut side up, it will look like a leaf. It's easy to make.
Ingredients for 2 people
-
- Please refer to the recipe for a different type of sardine
- 2 fish
-
[Condiments, etc.]
- wife
- Appropriate amount
-
- Ooba
- Appropriate amount
-
- perilla seeds
- Appropriate amount
-
- Grated ginger
- Appropriate amount
-
- soy sauce
- Appropriate amount
[PR]
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