Sashimi

Ingredients:

• 
  
  Metric:   Daikon Radish
  ( about 10cm )
  
  Tuna
  ( Sashimi grade, block )
  
  Yellowtail
  ( Sashimi grade, fillet )
  
  Salmon
  ( Sashimi grade, block )
  
  Shiso leaves
  
  Wasabi
  
  Soy Sauce
• 
  Imperial:   Daikon Radish
  ( about 4in )
  
  Tuna
  ( Sashimi grade, block )
  
  Yellowtail
  ( Sashimi grade, fillet )
  
  Salmon
  ( Sashimi grade, block )
  
  Shiso leaves
  
  Wasabi
  
  Soy Sauce
  Cups:   Daikon Radish
  ( about 10cm / 4in )
  
  Tuna
  ( Sashimi grade, block )
  
  Yellowtail
  ( Sashimi grade, fillet )
  
  Salmon
  ( Sashimi grade, block )
  
  Shiso leaves
  
  Wasabi
  
  Soy Sauce

Directions:

1. 01 – Remove the skin of the Daikon ( Japanese Radish ).
2. 02 – Slice the Daikon thinly with a mandolin or slicer.
3. 03 – Stack 3-4 layers of thin Daikon, and julienne very thinly. Put it in a bowl of water and leave for 15 minutes to make it crispy.
4. 04 – Strain the Daikon slices and remove moisture.
5. 05 – Slice the Tuna and the Yellowtail into 6-8mm / 0.23-0.31in thick pieces.
6. 06 – Slice the Salmon thinly at a slight angle.
7. 07 – Serve Sashimi on a plate with radish, Shiso leaves, and Wasabi along with Soy Sauce for dipping.