1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil
Steps:
Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
This recipe may also be followed using shellfish, beef or tofu.
Combine in small bowl.
Combine in small bowl.
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