New Year's First Press - Kanoto Hare
Ingredients
| Lean Tuna (Sashimi Grade) | 200g ... Cut into thin strips |
| Sake Lees | 30g ... Sprinkle with 2 tsp water, cover with plastic wrap, and microwave for 20 seconds |
| Shungiku (Edible Chrysanthemum) | 1/2 bunch ... Pick only the leaves |
| Daikon Radish | As needed ... Thinly sliced into rounds, soaked in water to crisp |
Yukhoe Sauce
| Gochujang (Korean Red Chili Paste) | 1 tbsp |
| Soy Sauce | 1 tbsp |
| Sesame Oil | 1/2 tbsp |
| Minced Green Onion | 1 tbsp |
| Grated Ginger | 1 tsp |
| Grated Garlic | 1 tsp |
| Toasted White Sesame Seeds | 1 tbsp |
Instructions
- Mix all sauce ingredients well, and toss with the tuna strips and crumbled sake lees.
- Serve on a plate with shungiku leaves and daikon slices. Enjoy together.