Autumn｜Seafood｜Western food｜鰤とカラフル大根のカルパッチョ風
Yellowtail and Colorful Radish Carpaccio Style
Culinary Studio Karinary Art 2020.Nov.
Ingredients (Serves 2)
| Yellowtail (sashimi-grade block) | 120g or more ... Rinse briefly and pat dry. |
| Salt | 10g |
| Preferred type of daikon radish | 50g or more ... Thinly slice into rounds and soak in cold water to crisp. * Choose from daikon, green daikon, salad daikon, red-core daikon, radish, etc. |
| Kaiware (radish sprouts) | As needed |
Ginger Dressing
| Ginger juice | 1 tsp |
| Wine vinegar | 2 tsp |
| Mustard | 1/4 tsp |
| Soy sauce | A dash |
| Salt | A dash |
| Olive oil | 2 tbsp |
Instructions
- Coat the yellowtail entirely with salt and let it rest in the refrigerator for 30 minutes. Rinse briefly under running water and pat dry.
- Drain the sliced daikon and lightly toss with half of the ginger dressing.
- On a plate, arrange the yellowtail (sliced into 7-8mm pieces) and dressed daikon. Scatter kaiware on top and serve with the remaining dressing on the side.