Popular Recipes
Maguro Sashimi

This popular Sashimi dish will "wow" your dinner guests and delight their taste buds.Maguro_Sashimi

Serves 4


  • ½ lb sushi grade yellow fin tuna
  • 4 inches daikon radish
  • Wasabi paste
  • 3 teaspoons sake
  • ½ cup soy sauce
  • 1 ½ tablespoons tamari
  • A sprinkling of dried bonito flakes
  • Pickled ginger
  • Shiso or chrysanthemum leaves for garnish


  1. First make the dipping sauce. Put the sake and mirin in a small saucepan and bring to the boil.
  2. Turn off the heat and add the soy sauce, tamari, and the dried bonito flakes. Mix well and cool.
  3. Strain out the bonito flakes.
  4. Next prepare the daikon. Slice it into wafer thin slices with a knife or a mandolin.
  5. Cut these slices into thin sticks and keep in a bowl of iced water until ready for use.
  6. Take the fish, and with a very sharp knife cut it into slices half an inch thick.
  7. Cut it cleanly in one movement, taking care not to use a sawing motion.
  8. Arrange the daikon on the serving plate. Place the slices of tuna on top.
  9. In one corner place a ball of wasabi, in the other some pickled ginger, and on the other side of the plate, a small dish of the dipping sauce.
  10. Garnish with shiso or chrysanthemum leaves.
  11. To eat, mix some of the wasabi into the dipping sauce, and lightly dip each mouthful into the mixture.

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