Entree: Japan – Chugoku – ふぐ刺身 ➤ Fugu sashimi (Paper-thin slices of pufferfish served raw with citrus-soy dipping sauce and condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (450 g) fugu fillet, prepared and certified by a licensed supplier (skin and toxic parts removed)
- 8 oz (225 g) daikon radish, peeled (for grating)
- 4 shiso leaves
- 2 tbsp (30 ml) ponzu sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) yuzu juice or fresh lemon juice
- 1 tbsp (15 g) momiji oroshi (grated daikon mixed with a pinch of chili) or alternatively 1 tbsp (15 g) freshly grated daikon plus a pinch of chili powder
- 2 scallions, thinly sliced
- Wasabi, to taste
- Optional garnish: thinly sliced negi or mizuna leaves

Instructions

1. Confirm the fugu has been prepared and certified safe by a licensed supplier before purchasing. Keep the fillet refrigerated until ready to slice; do not attempt to prepare whole fugu yourself unless you are a licensed professional.
2. Using a very sharp sashimi or yanagiba knife, place the chilled fillet skin-side down on a clean board. Slice the fugu into extremely thin, almost translucent slices (hira-zukuri or usuzukuri style), aiming for paper-thin pieces; use a single, smooth pull stroke for each slice.
3. Arrange the slices on a large chilled plate in a chrysanthemum or overlapping circular pattern for presentation. Tuck shiso leaves under some slices and garnish with thinly sliced scallions and mizuna if using.
4. Prepare dipping sauce by combining ponzu, soy sauce, and yuzu or lemon juice in a small dish. Place momiji oroshi (or grated daikon with chili) and a small amount of wasabi on the side for individual use.
5. Serve immediately, allowing diners to dip each thin slice into ponzu and add a bit of momiji oroshi or wasabi as desired.