Sashimi, the exquisite Japanese art of serving incredibly fresh raw fish, is undergoing a delicious evolution. While traditional preparations remain cherished, a new wave of creativity is transforming this culinary classic. This article explores a “New Style Sashimi” inspired by the legendary Nobuyuki Matsuhisa, renowned for his innovative approach to Japanese cuisine. We’ll delve into the secrets behind his unique techniques, exploring the artful balance of flavors and textures that elevates simple raw fish into a truly unforgettable experience. Forget everything you think you know about sashimi; prepare to be amazed.
This isn't your grandmother's sashimi. We're moving beyond the standard soy sauce and wasabi, embracing unexpected flavor combinations and modern plating techniques. Expect a journey through carefully selected ingredients, showcasing the nuanced tastes of high-quality seafood. Ready to embark on this culinary adventure? Let's dive into the step-by-step process of recreating this iconic dish, transforming simple raw fish into a masterpiece you can proudly present.
Tools Needed
- Knife (Sujihiki recommended)
- Cutting board
- Small pot or pan
- Heat-safe plate
Ingredients
- Hamachi (or Salmon, Tai, or thinly sliced beef): 1 pound
- Garlic: 2 cloves
- Ginger: 1 inch piece
- Green onions: 2-3
- Ponzu: 2 tbsp
- Olive oil: 4 tsp
- Sesame oil: 1 tsp
- Toasted sesame seeds
- Microgreens
- Lemon slices
Step-by-Step Instructions
Step 1. Prepare Ingredients and Hamachi
- Mince garlic, julienne ginger, and thinly slice green onions (using only the green parts). Place green onions in an ice bath for a few minutes.
- Cut Hamachi into thin sashimi slices against the grain (approximately 1/4 inch thick).
Step 2. Arrange and Garnish
- Dry the green onions with a paper towel to create curls.
- Arrange Hamachi slices evenly on a heat-safe plate.
- Top Hamachi with minced garlic, ginger slices, and green onion curls.
Step 3. Prepare and Infuse Oil
- Heat olive oil and sesame oil in a small pot or pan over medium-high heat until smoking.
Step 4. Sear and Finish
- Drizzle ponzu sauce over the fish.
- Carefully pour the hot smoking oil over the Hamachi, searing it immediately.
Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide
Tips
- Use sashimi-grade fish for the best results.
- Feel free to adjust seasonings and add toppings like toasted sesame seeds, microgreens, or lemon slices to your liking.
- Adding jalapeno slices is a delicious option for those who enjoy spice.
Nutrition
- N/A
FAQs
1. What makes this sashimi recipe 'new style'?
It moves beyond traditional presentations and flavor combinations, incorporating modern plating techniques and unexpected flavor pairings inspired by Nobuyuki Matsuhisa's innovative approach.
2. What kind of fish is best for this recipe?
High-quality, very fresh fish is crucial. Options include tuna, salmon, yellowtail, or others depending on availability and your preference. Ensure it's sushi-grade.
3. Can I substitute ingredients?
While the recipe suggests specific ingredients for optimal flavor, feel free to experiment with different sauces and garnishes to personalize the dish. However, maintaining the freshness and quality of the fish is paramount.
Mastering this New Style Sashimi requires practice and an appreciation for fresh, high-quality ingredients, but the reward is a truly exceptional dining experience. Impress your guests with this elegant and flavorful dish, a testament to the artistry of Japanese cuisine. Now go forth and create your own culinary masterpiece!