Fugu Sashimi with Ponzu Sauce

local_grocery_store Ingredients

• 8 oz fugu (blowfish) fillets, thinly sliced
• 1/2 daikon radish, grated
• 2 green onions, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp rice vinegar
• 2 tbsp yuzu juice

restaurant_menu Method

1. 1.Thaw the fugu fillets completely, then slice them as thinly as possible.
2. 2.Arrange the fugu slices on a platter, and sprinkle the grated daikon and sliced green onions over the top.
3. 3.In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and yuzu juice to make the ponzu sauce.
4. 4.Serve the fugu sashimi with the ponzu sauce on the side for dipping.

lightbulb_outline Tips

• chevron_rightIf you can't find fresh fugu, you can substitute another mild-flavored white fish, such as flounder or tilapia.
• chevron_rightFor an extra-special touch, garnish the platter with shiso leaves or edible flowers.