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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups sashimi grade yellowtail (fresh, salmon or tuna, coarsely chopped)
- 5.25 oz. smoked salmon (or 16 slices)
- 8 fresh sea scallops
- 5 leaves (perilla, shiso, finely chopped)
- 4 scallions (trimmed and finely chopped)
- 2 garlic (medium – size cloves of, peeled and mashed)
- 1/2 cup shredded carrots (finely)
- 1/2 cup celery (cut into matchsticks, may replace with daikon radish or udo*)
- 1/2 cup fennel (fresh, trimmed, thinly sliced into strips, optional)
- 1/2 cup cucumber (finely shredded semi-peeled)
- 1 bunch watercress (or kaiware radish sprouts, trimmed, roughly chopped)
- 16 Belgian endive leaves (separated, or parboiled young asparagus)
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. neutral oil
- 1 tsp. soy sauce (or to taste)
- 2 Tbsp. rice vinegar
- 2 Tbsp. white wine vinegar (or lemon juice)
- 2 tsp. Dijon mustard (smooth, or to taste)
- 1 Tbsp. perilla leaves (finely chopped, shiso)
- salt
- pepper
- 4 Tbsp. neutral oil
- 1 Tbsp. sesame oil (Japanese)
- 1 Tbsp. soy sauce (or to taste)
- 4 Tbsp. rice vinegar
- 2 tsp. horseradish (wasabi, or to taste)
- 1 Tbsp. white sesame seeds (toasted)
- 1 tsp. sake
- salt
- pepper
- 1 knob Japanese ginger (fresh Myoga, a type of, finely chopped)
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