Eel Sashimi

Method

• Eel Sashimi: Detailed Step-by-Step Method
• Chill a sharp sashimi knife and cutting board in the refrigerator for 10 minutes
• Rinse the fresh eel under cold running water and gently pat dry with a paper towel
• Place the eel on the chilled cutting board, ensuring it is fully supported and stable
• Remove the head and tail of the eel using a single, clean cut for each
• Insert the tip of the knife at the base of the head and carefully slice along the backbone to butterfly and open the eel
• Gently slide the knife just above the spine to separate the two fillets from the bones
• Remove any visible pin bones with fish tweezers to ensure a clean sashimi bite
• Using the sashimi knife, slice the eel fillet into thin, even pieces—aim for uniform thickness of about 5mm for optimal texture
• Peel and finely julienne daikon into thin matchsticks to create a sashimi garnish
• Arrange the eel sashimi slices artfully on a chilled plate alongside a small mound of julienned daikon
• Serve immediately with a side of soy sauce and a dab of wasabi for dipping
• Present the dish with garnished daikon and, optionally, a shiso leaf or edible flowers for enhanced visual appeal