Kingfish Sashimi Salad with Yuzu and Truffle Dressing from Masu: Fresh, contemporary, accessible Jap
This is a super-simple dish that is packed with loads of flavour. You can easily swap the kingfish out for any white fish. The truffle brings an earthy, umami element to the dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Plate
Ingredients
- 25 ml (¾ fl oz) mirin
- 1 tablespoon soy sauce
- 1 tablespoon yuzu juice
- 1 teaspoon garlic paste
- 1 handful mixed salad leaves
- 1 small courgette, thinly sliced into rings
- 200 g (7 oz) kingfish fillet, cut into 20 slices
- freshly cracked black pepper
- 30 ml (1 fl oz) truffle oil
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