Recipe Index

Ingredients

• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 1/2 tsp sake
• 1 1/2 tsp mirin
• 3 tbsp dashi stock
• 1 tsp toasted sesame oil
• 1 tsp ground sesame seeds (optional)
• 2 servings cooked Japanese short-grain rice
• 7 oz sashimi-grade seafood, sliced (such as tuna, yellowtail, salmon, scallops, sweet shrimp or squid)
• 2 shiso leaves, or shredded nori or chopped green onion
• Wasabi paste, according to taste

Method

1. Put the soy sauce, brown sugar, sake, mirin and dashi in a small pan, bring to a boil over medium heat, then simmer gently for 3 minutes.
2. Take the sauce off the heat and leave it to cool, then stir in the sesame oil and ground sesame seeds and pour it into small dipping bowls.
3. Divide the warm rice between two bowls and arrange the sliced sashimi-grade seafood over the top.
4. Garnish with the shiso leaves, nori or green onion and serve at once, with the sauce alongside for dipping and wasabi applied to each piece of fish as it is eaten.

Prep: 10 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data