Sashimi Night

Sometimes you wanna get all dressed up and go out to Nobu, and other days you feel like wearing sweatpants, watching Netflix, and eating Ralph’s sushi at home. We opted for the best of both worlds – eating a full course sashimi meal while we lounge on our couch. Play some Odesza (especially if you wanna reminisce their AMA tour), drink some sake, get cooking, and get chillin’. Here’s our recipe:

Cook time: 30 min

Servings: 2

Ingredients:

1. Miso soup

  • 2 cups dashi
  • 1/2 block firm tofu
  • assorted root or leafy vegetables (daikon radish, bean sprouts, spinach, kale, etc)
  • mushrooms (enoki or shitaake)
  • 2 tbsp shiro miso (white miso paste)
  • 1 cup green onion
  • seaweed

2. Grilled shishito peppers

  • 1 tbsp cooking vegetable oil
  • 1 cup shishito peppers
  • 1 lemon slice
  • salt + pepper

3. Chirashi Bowls

  • 1/3 lb fresh maguro (tuna)
  • 1/3 lb fresh sake (salmon)
  • 1/3 lb fresh ebi (shrimp)
  • 1/2 cucumber
  • 1 cup rice
  • 1/3 cup snow peas
  • 2 lemon slices

4. Cured mackerel sashimi (shime saba)

  • 1 package shime saba
  • 1 tsp dijon mustard
  • 1 tsp wasabi

Cooking & Chill (grab a partner and get cooking!):

Step 1:
Fork: Make rice. Then begin making miso soup by heating the dashi in a pot. Bring to boil.
Spoon: Wash all the vegetables.

Step 2:
F: Cut your root vegetables (like radish) and throw into the pot.
S: Cut the tofu into 1/2 inch – 1/4 inch cubes then throw into the pot.

Step 3:
F: Boil for 5 min or until vegetables are soft. Then add the leafy veggies and ‘shrooms and lower the heat to a simmer. Stir occasionally.
S: Begin making the grilled shishito peppers. Heat a cast iron pan on med-high, then add oil.

Step 4:
F: Reduce the pot to low heat. Add miso paste, green onion, and seaweed. Stir.
S: Grill the shishito peppers on the cast iron pan until slightly blackened. Once blackened, add a squeeze of lemon, salt, and pepper. Remove the peppers from the pan and set aside.

Step 5:
F: Taste the soup and add any additional miso paste you would like. Stir and cook for 3 min. Turn off the heat and cover the pot.
S: Begin prepping the chirashi. Use your sharpest knife to slice the maguro and sake about 1/4 inch thick. Clean the blade and slice up the cucumber.

Step 6:
F: Assemble the chirashi bowls. Put a scoop of rice on the bottom, then arrange the other ingredients on top.
S: Assemble the shime saba. Remove the fish from the package and drain excess vinegar. Plate the fish then put the dijon mustard and wasabi on the side for dipping.

Step 7:
F+S: Itadakimasu! Enjoy your meal with a bottle of hot or cold sake!


Classic Instructions:

1.Make rice. Then begin making miso soup by heating the dashi in a pot. Bring to boil.

2. Wash all the vegetables.

3. Cut your root vegetables (like radish) and throw into the pot.

4. Cut the tofu into 1/2 inch – 1/4 inch cubes then throw into the pot.

5. Boil for 5 min or until vegetables are soft. Then add the leafy veggies and ‘shrooms and lower the heat to a simmer. Stir occasionally.

6. Begin making the grilled shishito peppers. Heat a cast iron pan on med-high, then add oil.

7. Reduce the pot to low heat. Add miso paste, green onion, and seaweed. Stir.

8. Grill the shishito peppers on the cast iron pan until slightly blackened. Once blackened, add a squeeze of lemon, salt, and pepper. Remove the peppers from the pan and set aside.

9. Taste the soup and add any additional miso paste you would like. Stir and cook for 3 min. Turn off the heat and cover the pot.

10. Begin prepping the chirashi. Use your sharpest knife to slice the maguro and sake about 1/4 inch thick. Clean the blade and slice up the cucumber.

11. Assemble the chirashi bowls. Put a scoop of rice on the bottom, then arrange the other ingredients on top.

12. Assemble the shime saba. Remove the fish from the package and drain excess vinegar. Plate the fish then put the dijon mustard and wasabi on the side for dipping.

13. Itadakimasu! Enjoy your meal with a bottle of hot or cold sake!

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