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Tuna Sashimi Salad

Recipe Tuna Sashimi Salad


First:

Dice a block of maguro (raw tuna) into 1.5 cm(2 inch) cubes.

Peel daikon (white radish) and cut lengthwise into fine strips. Soak in ice water until crisp. Drain well in a sieve. If they are not served immediately, put them in antimicrobial plastic bag and chill in refrigerator.

Wash kaiwarena (white daikon radish sprouts), chop off the roots and mix with the daikon strips.

Cut off the stem of ooba leaves (perilla), cut in half lengthwise, then cut into thin strips crosswise. Soak in water, then squeeze out the moisture.

Mix ingredients for the .


Second:
Arrange maguro and vegetables in a dish. Pour the and serve.

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