Fugu Sashimi with Ponzu Sauce

local_grocery_store Ingredients

• 1 fresh fugu, whole, gutted and cleaned
• 1 gallon water
• 1 cup mirin
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/4 cup sugar
• 2 scallions, thinly sliced
• 1 inch piece fresh ginger, peeled and grated

restaurant_menu Method

1. 1.Fill a large pot with water and bring to a boil.
2. 2.Add the fugu to the pot and boil for 20-30 minutes, or until cooked through.
3. 3.Remove the fugu from the pot and let it cool.
4. 4.Using a sharp knife, slice the fugu paper-thin and arrange on a platter.
5. 5.In a small bowl, whisk together the mirin, soy sauce, rice vinegar, lemon juice, orange juice, and sugar.
6. 6.Drizzle the ponzu sauce over the fugu slices and sprinkle with scallions and grated ginger.

lightbulb_outline Tips

• chevron_rightFugu is a highly toxic fish and should only be prepared by a skilled chef. Be sure to purchase it from a reputable source.
• chevron_rightIf you can't find fresh fugu, you can use another type of white fish for this recipe.