Sashimi Salad
Serves 4
Use ahi caught the same morning to ensure the freshness that is essential to the success of this dish. Let your local supplier know you will be eating the ahi uncooked and ask when they will have a fresh shipment.
1 teaspoon sesame oil
1/2 teaspoon corn oil
1 pound ahi tuna, cubed 1 inch by 1 inch, 1/4 inch thick
1 pound daikon radish, julienned
or finely shredded
8 ounces Japanese pickled ginger, chopped coarsely
1 tablespoon shredded carrot
1/4 teaspoon garlic powder
Salt and pepper to taste
Soy Sauce and Wasabe DressingCombine the sesame oil and corn oil. Toss the ahi in the marinade to coat and let sit for 30 minutes, refrigerated. Combine the daikon, ginger, carrot, and garlic powder. Season with salt and pepper and mix well.
Remove the ahi from the refrigerator. Divide the salad into 4 portions and place on serving plates. Place equal portions of the ahi on top of the salads, and serve immediately with the dressing on the side.
Soy Sauce and Wasabe Dressing
Yields approximately 2 cups
4-1/4 tablespoons water
2 tablespoons wasabe powder
1-2/3 cups soy sauceIn a small bowl, add about 1 teaspoon of the water to the wasabe, and stir until a thick paste forms. Continue adding water a little bit at a time until a thin paste is formed. Pour the soy sauce into a non porous container and add the wasabe paste. Shake well and serve. Any refrigerated unused portion will keep indefinitely. Always shake well before using.
Adapted from
Bob Chinn's
Crab House Cookbook
By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau
Ten Speed Press
Cloth, 160 pages, $29.95
Publication Date: September 1998
ISBN: 0-89815-964-4
