Shellfish Sashimi (Aka-Gai Sashimi) Recipe

Serves/Makes: 2 – 4

Ingredients:

• 8-12 fresh cockles, giant clams or scallops, in the shell
• 7 ounces daikon radish (about 3 inches), cut into shreds
• Ohba or shiso leaves, to garnish
• Shiso flowers or alternative garnish
• Benitade or alfalfa sprouts, to garnish
• Wasabi paste, to serve
• Sashimi Soy Dip (see recipe below), to serve

How to cook:

• Prepare the Sashimi Soy Dip and set aside.
• Open the shellfish by ing a knife along the back of the shells and cutting the muscles. Remove the meat, discarding the hard parts and entrails.
• Slit the cockles or clams down the center, without cutting through, and open to form a butterfly shape.
• Cut several shallow slits on the outside of the cockle meat. Cut in half and tenderize if needed.
• Arrange the shellfish on the shredded daikon or on the leaves, and garnish with the shiso flowers and benitade.
• Serve the Assorted Sashimi with the wasabi paste and small bowls of Sashimi Soy Dip.

Sashimi Soy Dip Ingredients:

• 3 tablespoons sake
• 1/2 cup Japanese soy sauce
• 2 tablespoons tamari soy sauce or mirin (sweet rice wine)
• 1/2 cup dried bonito flakes
• 1 small strip dried kelp (konbu), wiped with a damp cloth (optional)

Sashimi Soy Dip Preparation:

• To make the Sashimi Soy Dip, place all the ingredients in a small saucepan and simmer on medium-low heat for 5 minutes.
• Remove from the heat, allow to cool, strain and discard solids.

Note:
The Sashimi Soy Dip can be stored for up to a year if kept refrigerated in an airtight jar.

Comments:
Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces and served with only a dipping sauce (soy sauce with wasabi paste and thinly-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.

This recipe for Shellfish Sashimi (Aka-Gai Sashimi) serves/makes: 2 – 4

Main Ingredient: Seafood Mix
Preparation Method: Marinated/Uncooked
Cuisine: Japanese