Real Hawaiian Sashimi Recipe

How to make it

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• The dipping sauce:
• 1. Make the dipping sauce first so it has time to set in the fridge and blend.
• 2. Put the Colman’s in a small bowl and add a few drops of water.
• 3. Using a spoon work the Colman’s into a smooth past, adding a few drops of water at a time. You want a nice, smooth, slightly runny past or you’ll get a lumpy dipping sauce when you add the soy sauce; a big no, no.
• 4. When you have the Colman’s worked into a past add the soy sauce a little at a time, mixing well. Test this before you’ve added all the soy sauce and stop adding soy sauce when you like the taste. Put in the fridge while you do the fish.
• The plate/platter: See Photo
• 1. Thinly slice enough Napa cabbage (like coleslaw) to completely cover a large plate or small platter about half an inch (13mm) thick and arrange it on the plate/platter; or use the gradated Daikon radish See Photo. In Hawaii they usually use the cabbage.
• The fish:
• 1. Even if you got good fillets there may be layers in it See Photo. Separate the layers so you have a solid, un-marred hunk of fish. Make sure this is VERY cold and it will be easier to work with.
• 2. Slice the sashimi. You want your pieces of sashimi to be about 2” X 2” (50 X 50mm) to 3” X 3” (75 X 75mm) inches wide by long and about 1/16” (6mm) thick; in the US think the thickness of a dime. They can be thicker but thin is better.
• 3. Layer the pieces, stair step fashion, on the prepared plate of cabbage, see picture.
• 4. Arm yourself with your chopsticks and chow down.
• I often serve this with Soba or Udon (Japanese soft noodles) in a cold, spiced, mild fish or chicken stock as a snack. Warm sake is very nice but a cold, Pilsner type beer is good. Douzo omeshiagari kudasai. (enjoy your food).

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