Japan Sake and Shochu Makers Association | JSS
Lemon-infused carpaccio that’s perfect for an appetizer!
Today’s recipe is a carpaccio made from white-fleshed fish. Sprinkling nikirizake (sake with its alcohol evaporated) helps hide its smell.
White-fleshed fish might be a little bland in taste, but a sauce made from grated mustard and lemon juice enhances the taste of the fish so you can enjoy its refreshing flavor.
| 1 slice cut white-fleshed fish sashimi (150g) |
| 1/2 tablespoon nikirizake |
| 1/6 red onion |
| 1 pack mesclun greens |
| 4-5 black olives (seedless) |
| 3-4 cherry tomatoes |
| A: 2 tablespoon olive oil |
| ┗ 1 tablespoon lemon juice |
| ┗ 1/4 teaspoon grated garlic (tube type) |
| ┗ A pinch of salt |
| ┗ A pinch of pepper |
| ┗ 1 teaspoon grated mustard |
Step 1:
Sprinkle nikirizake over white-fleshed fish.
Step 2:
Slice red onion and rinse in water. Rub lightly under running water, and drain until the onion slices become dry. Wash the mesclun greens, drain them, and mix with the red onions.
Step 3:
Remove the stem from the cherry tomatoes and cut them in half.
Step 4:
Spread (Step 2) over a plate and arrange the fish of (Step 1) on top of it. Then, sprinkle black olives and cherry tomatoes, and pour the sauce made from the seasonings of (A).
Looking for more sake fish dishes? Try this fruity twist on a fresh carpaccio!
