Crayfish sashimi washed in saki recipe
- Cuisine: Japanese
1 cup saki
1 cup water
Fresh wasabi root
Soy sauce, to serve
PreparationRemove the crayfish meat from the shell and slice into bite-size pieces.
Add the sake to a bowl of ice, and top with water. Place the crayfish in a sieve, lower into the ice bath and stir. Leave for 15 minutes.
Remove the crayfish from the ice bath. Drain.
Serve with freshly grated wasabi and soy sauce.
Tip: Grate the wasabi from the leaf end of the root to obtain better flavour.
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