Pufferfish Sashimi
After the pufferfish is butchered and deboned, chill it on ice. Slice the clean meat into thin pieces, arrange on a plate, and serve with dipping condiments such as wasabi and aged black vinegar.
Ingredients
Farmed dark-patterned Oriental pufferfish (slaughtered, cleaned, deboned)
1
Wasabi
to taste
Aromatic vinegar
to taste
Premium Japanese soy sauce (Marutsuka)
to taste
Seafood soy sauce
to taste
Instructions
1
Step 1
Slaughter the pufferfish, clean it, and remove the bones. Place the clean meat in ice water and chill for 5 minutes.
2
Step 2
Slice the fish meat into thin slices, arrange them evenly on a sashimi plate, and serve with the four dipping sauce dishes.
