Rika's TOKYO CUISINE: Tai Sashimi with Garlic Sesame Sauce
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Tai Sashimi with Garlic Sesame Sauce (2) Soba with Spicy Meat.

(1) Tai Sashimi with Garlic Sesame Sauce

Ingredients (Serves 4)
230 g frozen sashimi-grade tai
1/2 tsp sea salt
1 clove garlic, thinly sliced
2 tbsp sesame oil
2 tsp soy sauce
Minced scallions, for garnish
1 dried red chili pepper
Freshly squeezed juice of 1/2 lemon

1. Defrost the sashimi fillet and slice.
2. Sprinkle a pinch of salt over a plate and arrange the slices.
3. Heat sesame oil, garlic and soy sauce and pour over the sashimi. Top with minced scallions and dried red chili pepper.

(2) Soba with Spicy Meat

Ingredients (Serves 2)
2 servings soba (buckwheat noodles)
140 g pork shoulder or pork belly
60 g Naganegi long onion, minced
50 g carrot, minced
1/2 clove garlic, chopped
1 tbsp ginger, chopped
1 tbsp sesame oil

Shiso leaves, for garnish

1 tsp doubanjiang (Chinese spicy bean paste)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sake
1 tbsp miso
Sea salt
50 ml water

1. Sauté the vegetables and pork.
2. Add a mixture of 6 seasonings.
3. Boil the soba.
4. Spoon the sauce over the soba. Garnish with shiso leaves.