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    • Eel Sashimi

    Eel Sashimi

    Mark Sharron
    Easy
    20 minutes
    02-Apr

    Eel sashimi is a Japanese delicacy with fresh eel, soy sauce, wasabi, and daikon. It is a popular dish among sushi enthusiasts and can be enjoyed as an appetizer or a main course. The preparation of the dish is simple, yet the taste is complex. The combination of flavours, textures, and aromas makes this dish a unique and enjoyable experience.

     

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    Ingredients

    • Fresh eel
    • Soy sauce
    • Wasabi
    • Daikon (Japanese radish)

    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