Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Yuzu soy sauce:
New Style Oil:

Directions

Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.

Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.

Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.

This recipe may also be followed using shellfish, beef or tofu.

Yuzu soy sauce:

Combine in small bowl.

New Style Oil:

Combine in small bowl.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Baja Style Fish Tacos

Recipe courtesy of Marcela Valladolid

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Fish Chowder

Recipe courtesy of Jasper White

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Chicken Florentine Style

Recipe courtesy of Giada De Laurentiis

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Smoked Pork Butt "Kyle Style"

Recipe courtesy of The Slabs

Browse Reviews By Keyword