Cookbook:Sashimi
From Wikibooks, open books for an open world
Cookbook | Recipes | Ingredients | Cuisine of Japan
Contents |
Introduction to Sashimi [edit]
Sashimi is raw meat, sliced very thin. It is typically served with onigiri or sushi. Although the meat used is usually a kind of fish, beef can also be used.
Making Sashimi [edit]
Ingredients [edit]
- Almost any type of fish
- Salmon
- Tuna
Procedure [edit]
Since the meat is raw, it is important that it be as fresh as possible. Slice as thinly as possible across the grain to keep it tender, like you would a steak.
Tips, Notes, and Variations [edit]
- Some people avoid freshwater fish (i.e., freshwater eel (unagi), salmon) entirely, because they may contain parasites that do not live in saltwater. (These parasites are killed during cooking.)
