Carpaccio is usually made with beef in Italy, but in the country of sashimi, it is often made with raw fish.
Photographed by Akio Takeuchi
Calorie count is per serving
Includes 10 minutes of prep time the day before.
Ingredients (Serves 2-4)
- 1/2 block tuna (lean, for sashimi)
- 1/2 bunch seri (water dropwort)Note
Strong, fragrant vegetable. Winter to early spring is its peak time. Give it a quick boil to remove the harshness. Best to eat in ohitashi (salad made with boiled vegetables).
- 1/2 bunch mitsuba trefoilNote
Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.
- 1/2 bunch watercress
- 1/2 bunch arugula
- 1/2 bunch salad spinach
- 1 pack mesclun (Japanese)
- 1/2 bunch seri (water dropwort)
- 2 tbsp vegetable oil
- 2 tsp soy sauce
- 2 tsp ginger juice
- A pinch of salt
- A pinch of pepper
- Kinome, to taste
- Citrus fruits such as sudachiNote
A Japanese citrus fruit used as a flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round.
Cut the seri and mitsuba into 4-5 cm lengths. Likewise the watercress, arugula and salad spinach. Tear the tips into bite-size pieces. Combine with the mesclun and soak in ice or cold water.
When crisp, empty into a strainer and place in a salad spinner to drain thoroughly.
Place in a plastic bag, fill it up with air and seal. Chill in the fridge until ready to serve.
Prepare the dressing. Whisk the vegetable oil and soy sauce in a small bowl. Add the ginger juice and continue whisking. Season with salt and pepper.
Cut the tuna into thin slices by slicing at an angle (sogi-giri).
Plate up the chilled salad greens and top with tuna slices. If desired, sprinkled with coarsely chopped kinome. Drizzle with dressing and squeeze sudachi or some other kind of citrus juice to taste.