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1
Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand.
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2
Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices.
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3
Keep the blade at an acute angle to achieve a clean cut across the grain.
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4
The fish is sliced in one drawing stroke.
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5
Let the weight of the knife do the work as you draw the blade back toward yourself.
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6
Keep fingers of left hand clear.
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7
Arrange fish slices on serving plate.
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8
On each slice dab a little grated garlic and place ginger spears and a few menengi or chives.
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9
Sprinkle sesame seeds over fish.
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10
Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
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11
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke.
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12
Pour it over fish slices and serve.
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13
This recipe may also be followed using shellfish, beef or tofu.
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14
Combine in small bowl.
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15
Combine in small bowl.
