Half-cooked Yellowtail Sashimi | Japanese aquafarming BURI&TAI
Fatty Buri and fresh, crunchy celery
Ingredients
- 120g sashimi-grade yellowtail, sliced into 5mm-thick
- 40g celery, cut into short sticks
- 2g spring onion, chopped
- 5g soy sauce
- 5㎖ vinegar
- 5g lemon juice
- A pinch of red pepper powder
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