カマス刺身の作り方。無駄なしまかない道場

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.

Remove the scales from the kamasu using a knife, being careful not to damage the flesh.

Cut off the head of the kamasu.

Make an incision from the vent to remove the internal organs.

Wash the inside of the kamasu thoroughly.

Fillet the kamasu into three pieces, ensuring to remove all bones, especially the hard bones near the head.

Remove the skin from the fillets by pulling it while slicing with the knife.

Slice the kamasu fillets into sashimi pieces.

Arrange the sashimi on a plate, garnishing with thinly sliced daikon radish and shiso leaves.

Serve with a small dish of soy sauce and a dollop of wasabi, along with a slice of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens