Half-cooked Yellowtail Sashimi | Japanese aquafarming BURI&TAI

Half-cooked Yellowtail Sashimi | Japanese aquafarming BURI&TAI

www.j-ffea.jp

Fatty Buri and fresh, crunchy celery

View full recipe on www.j-ffea.jp

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.j-ffea.jp.

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Ingredients

  • 120g sashimi-grade yellowtail, sliced into 5mm-thick
  • 40g celery, cut into short sticks
  • 2g spring onion, chopped
  • dipping sauce
  • 5g soy sauce
  • 5㎖ vinegar
  • 5g lemon juice
  • A pinch of red pepper powder

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