Chef’s Recipe: Sashimi sauces
Our chef Kuniyoshi Ohtawara shares his two favorite sashimi sauces, based on sweet onion and wasabi. Try it yourself and experience the tase of Hokkai at home!
Sweet Onion Saus
- Defrost the tuna (akami, chu-toro or o-toro) in ice water for half an hour.
- Heat 100 ml soy sauce, 30 ml mirin, 20 gr sugar, 100 gr grated onion and 10 gr pressed garlic on medium heat for about 5 minutes.
- Let the sauce cool down in the fridge.
- Bake all sides of the tuna shortly on high temperature in a little bit of oil.
- Let the baked tuna cool down in ice water and quickly dry with kitchen paper.
- Cut the tuna in pieces and pour the sauce on top.
Wasabi sauce
- Heat 100 ml soy sauce and 30 ml mirin on medium heat for about 5 minutes.
- Let the sauce cool down in the fridge.
- Mix 20 gr freshly grated wasabi through the sauce.
- Mix 100 ml salad oil through the sauce until it thickens.
- Cut the sashimi in pieces. Watch this video for chef Ohtawara’s explanation on cutting sashimi.
- Put the pieces on a plate and pour the sauce on top.
