Categories: Main

A Romantic 4-Course Sashimi Dinner, On Your Couch

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:

Sashimi Dinner

You'll create a multi-course, restaurant quality dinner with the comfort and ease of being in your own home. Grab a bottle of sake and make your own miso soup, grilled shishito peppers, chirashi bowls, and cured mackerel sashimi.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine Asian, Japanese

Keyword miso, salmon, sashimi, seafood

Prep Time 20

Cook Time 10

Total Time 30

Equipment

Ingredients

Miso Soup

2 cups dashi
½ block firm tofu
1 cup mushrooms enoki or shitaake
2 tbsp white miso paste
1 cup green onion
seaweed
assorted vegetables daikon, bean sprouts, spinach, etc.

Grilled Shishito Peppers

1 tbsp vegetable oil
1 cup shishito peppers
1 lemon wedge or slice
salt & pepper to taste

Chirashi Bowls

⅓ lb fresh maguro (tuna)
⅓ lb fresh sake (salmon)
⅓ lb fresh ebi (shrimp)
½ cucumber sliced
1 cup cooked rice
⅓ cup snow peas
2 lemon wedge or slice

Cured Mackerel Sashimi (Shime Saba)

1 package shime saba available at most asian markets
1 tsp dijon mustard
1 tsp wasabi

Instructions

Make miso soup

Heat the dashi in a pot. Bring to boil then maintain at a low simmer.
If you have root vegetables (like daikon radish) add to the pot. Let it cook for 15 minutes.
After 15 min, add tofu, leafy vegetables, and mushrooms. Let cook for 5 minutes. Stir occasionally.
Add miso paste, green onion, and seaweed. Stir well until the paste is dissolved, then taste and adjust your broth preference by adding miso or water. Turn off the heat and cover the pot with a lid until you are ready to serve.

Grill the shishito peppers

Heat a cast iron pan on med-high, then add oil.
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.

Assemble 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.
Put a scoop of rice on the bottom of your bowl, then arrange the other ingredients on top.

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.

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Noelle Noriesta

Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me