Sashimi

Profile#

Simple food with only the fish as an important ingredient. It should come from the fishmonger of your trust. You can prepare this dish in minutes and it’s perfect as a starter.
I get my fish from Antonio having a separate business in the Tutti Gusto in Gröbenzell. He always sells different fish in Sushi quality. You will find the Tutti Gusto here:

My source for the Soba (Tsuyu) sauce is the Asia food shop in Olching. You will find it here:

If needed you can also get it via Amazon, it’s the one from Takesan:
Tsuyu sauce from Amazon
But those who like to cook will of course make their own and here is the Tsuyu sauce recipe. Give it a try and you will love it.

Ingredients#

• 200g of raw fish, here it’s haddock and swordfish. Salmon and tuna are always a good choice
• Soba Tsuyu sauce (soya, sake, dried tuna)
• Spring onions
• Chilli
• Roasted sesame seeds
• Wasabi
• Soba noodles (buckwheat)

Let’s go#

The fish should come from the fishman of your trust. Ask him whether the fish is sushi-capable or not. Add the fish to the freezer for 2-3 hours to easily cut it afterwards.

Cut fish into thin slices and place it on a plate to slowly thaw.

Spring onions and chilli as you like it.

Cut both spring onions and chilli into fine slices.

Roasted semsam seeds, wasabi and soba.

Cook noodles as described. Don’t forget to quench with cold water (drip it properly) and place them in a bowl. Put wasabi in a small bowl.

Add the soba sauce and mix thoroughly.

Add sesame, spring onions and chilli as you like.

Add fish.

Add some noodles.

……Enjoy. With chopsticks it’s best. Add fish and noodles again and again. If the sauce is too watered put on a new mixture.