Sashimi Recipe Japanese Cooking 101
Slice thinly with a mandolin or slicer. Stack 34 layers of thin Daikon, and julienne very thinly. Put it in a bowl of water and leave for 15 minutes to make it crispy. Strain and remove moisture. Slice tuna and yellowtail into 1/4″1/3″ thick (6 mm8 mm) pieces. Slice salmon thinly at a slight angle.