🐟 Eel sashimi
Eel sashimi is a simple Japanese plate of cooked eel, sliced, served with fine threads of daikon radish and fresh shiso leaves. Because raw eel blood is not safe to eat, the eel is cooked first, giving soft, rich slices with a gentle sweetness. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g cooked eel
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Steam or grill the eel fillet until cooked through, let it cool and cut it into slices about 1 cm wide.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the slices over it. Serve at once.
How to make it lighter
- Serve it plain with daikon instead of brushing on a sugary glaze.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Eel has been prized in Japanese cooking for centuries and is traditionally eaten in midsummer. It is almost always served cooked rather than raw.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →