Official manga recipe
Pike Carpaccio
- Difficulty
- Total time
- 35 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentpot
Tastetangy, light
Ingredients
- 1 pike (or your favorite sashimi if pike isn’t in season)
[A]
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
[B]
- 2 tbsp extra-virgin olive oil
- 1 tbsp white vinegar
- Allspice, to taste
Garnish
- Baby arugula, to taste
- Radish wedges, to taste
Method
- 1
Fillet the pike, cut off its head just behind its gills, and then gut and debone it. Set the innards aside. Slice the fillets into ¼ inch thick sashimi slices.
- 2
Take the fish innards and smash them with the flat part of the knife and mix thoroughly together with the [A] ingredients and put them in a small pot to boil. As soon as the pot boils, remove everything from the heat and let chill.
- 3
Put the [B] ingredients into a bowl and add step 2, and mix everything together to make a dressing.
- 4
Place the sashimi slices in a circle pattern on a plate. Add some baby arugula and radish wedges in the middle for decoration, drizzle the dressing over everything generously, and you’re done!
Tips
- Note: You can enjoy the pike sashimi as is, or you can choose to lightly sear it with a blowtorch. If you don’t have one, you can simply just sear it quickly on a Teflon frying pan.
Food safety
- Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.