Ingredients with Measurements:
- 1 lb. of fresh sashimi-grade fish (tuna, salmon, or yellowtail)
- 1 cup of kusaya (dried and fermented fish)
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped scallions
- 1 tablespoon of sesame seeds
Special equipment needed:
- A sharp knife for slicing the fish
- A mixing bowl
- A grater for the ginger
- A small saucepan for the sauce
Step-by-step instructions:
1. Rinse the kusaya under cold running water to remove excess salt. Soak the kusaya in a bowl of cold water for 30 minutes to rehydrate.
2. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and grated ginger. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 5 minutes. Remove from heat and let it cool.
3. Drain the kusaya and pat dry with a paper towel. Cut the kusaya into small pieces and set aside.
4. Slice the sashimi-grade fish into thin pieces and arrange them on a serving platter.
5. Sprinkle the chopped scallions and sesame seeds over the fish.
6. Pour the cooled sauce over the fish, making sure to coat each piece evenly.
7. Scatter the kusaya pieces over the fish.
8. Serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Protein: 25g
Fat: 5g
Carbohydrates: 10g
Sodium: 800mg
Substitutions for ingredients:
- Kusaya can be substituted with bonito flakes or dried anchovies.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
Variations:
- Instead of sashimi-grade fish, try using cooked shrimp or crab meat.
- Add sliced avocado or cucumber for extra texture and flavor.
- Use a different type of fish, such as mackerel or sea bream.
Tips and tricks:
- Make sure to use fresh sashimi-grade fish for the best flavor and texture.
- Adjust the amount of soy sauce and sugar in the sauce to your taste.
- Serve with a side of steamed rice or soba noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Arrange the fish slices in a circular pattern on a large platter and garnish with sliced lemon or lime.
Garnishes:
Chopped cilantro, sliced jalapenos, or pickled ginger.
Pairings:
Sake or a crisp white wine.
Suggested side dishes:
Steamed rice, soba noodles, or a side salad.
Troubleshooting advice:
- If the sauce is too salty, add more sugar or mirin to balance the flavors.
- If the fish is not fresh, it will have a fishy smell and taste.
Food safety advice:
- Make sure to use fresh sashimi-grade fish and store it properly in the refrigerator.
- Wash your hands and all utensils thoroughly before handling the fish.
Food history:
Kusaya is a traditional Japanese food that originated in the Izu Islands. It is made by fermenting and drying small fish, such as sardines or mackerel, in a mixture of salt and rice bran.
Flavor profiles:
This dish has a savory and salty flavor from the kusaya and soy sauce, with a hint of sweetness from the mirin and sugar. The ginger and scallions add a fresh and aromatic flavor, while the sesame seeds provide a nutty crunch.
Serving suggestions:
Serve this dish as an appetizer or as part of a Japanese-style meal.
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