カマスの捌き方・焼き霜・握り方

wasabi

🥗Healthier: horseradish

💰Cheaper: wasabi paste

Horseradish can provide a similar heat at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free and can be a healthier option.

daikon radish

🥗Healthier: jicama

💰Cheaper: regular radish

Jicama offers a similar crunch and is lower in calories.

shiso leaves

🥗Healthier: mint leaves

💰Cheaper: basil

Mint can provide a fresh flavor similar to shiso.

Select fresh kamasu and ensure it is sashimi-grade.

Remove the head and entrails of the kamasu.

Make a cut down the center of the kamasu to the backbone.

Slice along the bones to remove the fillets from the kamasu.

Remove any remaining bones by feeling with your fingers.

Use a lighter to sear the edges of the fillets lightly.

Slice the kamasu fillets into thin pieces against the grain.

Arrange the sashimi slices on a chilled plate.

Garnish with shiso leaves and thinly sliced daikon radish.

Serve with a small dish of soy sauce and a dollop of wasabi.

Add a slice of lemon on the side for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens