RecipeRed Sea Bream Sashimi (Otsukuri)

This recipe calls for the skin of the red sea bream sashimi to be slightly seared using a kitchen blowtorch. This is recommended when preparing red sea bream sashimi to enhance the umami and give a nice roasted to the fish.


(for 4 servings) 1 red sea bream (sanmai-oroshi) fillet Seasonings (to taste): Myoga (Japanese ginger) Aojiso (green shiso leaves) Benitade (red smartweed) Soy sauce Salt Wasabi


1Place the fillet with the skin side up and slightly sear using a kitchen blowtorch. Turn and sear the flesh side as well.

2Cut the fillet into bite-sized pieces.

3Place the pieces of fish on a plate garnished with myoga and aojiso. Include wasabi and benidate to taste and serve. Sprinkle with soy sauce or salt.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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