125 g very fresh tuna, salmon, bream,
bonito, kingfish, mackerel or jewfish
1 tablespoon grated giant white radish
1 tablespoon grated carrot
1 teaspoon prepared wasabi
Japanese soy sauce
mirin or dry sherry
Method:
Fish for sashimi must be absolutely
fresh, and preferably whole; shop-bought fillets are
unsatisfactory, and frozen fish is disastrous. Fillet the fish,
removing all bones. Carefully cut away the skin. With a
sharp knife, and handling the fish as little as possible, cut the
fillet into thin slices and arrange on serving plate. Tuna and
bonito are preferable cut in small cubes; cut small fish or squid in
thin strips. Serve with grated daikon (white radish) and grated
carrot, decorate with a sprig of watercress and accompany each serving
with a dab of wasabi and a sauce dish holding Japanese soy sauce or a
mixture of soy and mirin or dry sherry.