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Sashimi Platter

Feb. 19, Fri. 2016

Authentic Japanese Cooking

Sashimi Platter


  • Seafood



spiny lobster (ise-ebi)
maguro (bluefin tuna)
hata (grouper)
scrambled egg
natsudaidai citrus fruit

licorice shoots
nori seaweed

wasabi, to taste
soy sauce, to taste


  1. 1. Cut the spiny lobster to separate the abdomen from the chest. Remove the meat in the abdomen from the shell and cut into easy-to-eat pieces, then let soak in ice water with sake mixed in.
  2. 2. Thinly slice the hata. Cut the natsudaidai in half, and arrange the hata on the cut surfaces of the natsudaidai like flower petals.
    Thinly slice the maguro. Layer the slices with a slight offset to make a circle. Sprinkle a little bit of scrambled egg in the center to resemble a camellia flower.
  3. 3. Finely crush ice and place it on a plate, and place the ingredients on top. To provide some more color, add licorice shoots and rapini to add some green and dark nori seaweed to add some black. Eat with soy sauce and wasabi to taste.