Gourmet: Japanese food

Production method: other

Taste of dishes: other

Type of dishes: cold dishes

Production method: materials

Appropriate amount of fresh tuna, Cargill, salmon, arctic shellfish, etc. (The types of fish can be customized according to personal preference), appropriate amount of white radish, a little basil, a little cucumber slices and lemon slices, appropriate amount of perilla leaves (lettuce leaves can be used instead if not), appropriate amount of seasoning mustard, and 2 tablespoons of Japanese soy sauce. Take a boat-shaped plate, put white radish on the bottom of the plate and put it on the plate.

2. Wash all the fish, cut them into thin slices and put them on the cotyledons of Perilla frutescens in turn.

3. Add lemon slices, basil, perilla leaves and cucumber slices to sashimi.

4. When eating, put Japanese soy sauce in a small dish, squeeze in a proper amount of mustard and dip in sashimi.

Tips Japanese people like to eat fish. Raw fish boat is a must-have dish in Japanese restaurants, and it is also convenient to cook at home. Japanese soy sauce can be bought in general supermarkets. Live bass that can be bought in the vegetable market is also one of the best choices for sashimi. As long as the live fish are slaughtered and washed as soon as possible, peeled and boned, and sliced. This delicious fish tastes second only to salmon.