Sashimi

Name: Sashimi
Ingredients: 1 bonito of 300 to 400 g; 400 g of clean mackerel, without scales or bones; 400 g of rose-colored tuna, clean and without scales or bones; 5 green onions, cut into thin slices; 3 turnips, cut into fine strips; 2 tablespoons of grated ginger; 1 tablespoon of grated wasabi; soy sauce; monosodium glutamate

1
1 bonito of 300 to 400 g
2
400 g of clean mackerel, without scales or bones
3
400 g of rose-colored tuna, clean and without scales or bones
4
5 green onions, cut into thin slices
5
3 turnips, cut into fine strips
6
2 tablespoons of grated ginger
7
1 tablespoon of grated wasabi
8
soy sauce
9
monosodium glutamate

Ingredients

1
1 bonito of 300 to 400 g
2
400 g of clean mackerel, without scales or bones
3
400 g of rose-colored tuna, clean and without scales or bones
4
5 green onions, cut into thin slices
5
3 turnips, cut into fine strips
6
2 tablespoons of grated ginger
7
1 tablespoon of grated wasabi
8
soy sauce
9
monosodium glutamate

Directions

1
Clean the bonito, rinse it lightly and remove the filet from one side
2
Bring this filet to a simmer with the help of two skewers and let the dark skin on the fish (only this side) cook through
3
Cut into slices
4
Pour boiling water over the mackerel filet
5
Cut into slices afterwards
6
Arrange the pieces of fish in a plate, lining it first with turnip
7
Sprinkle green onion over the bonito, and on the sides of the plate place small mounds of grated wasabi and ginger
8
If desired, add cleaned and cut shrimp as seen in the photo
9
Preferably use Japanese art article pó (Wasabe) found in stores: by dissolving 1 tablespoon of pó in a little water, you can achieve a green paste with the consistency of grated wasabi
10
Serve the sashimi with soy sauce and monosodium glutamate accompaniments
11
If possible, the fish should be frozen at the time of serving.