125 g (4 oz) 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.