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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

SASHIMI (Sliced Raw Fish), Japanese

Ingredients
  • 1 lb. tuna or sea bass (must be fresh, not frozen)
  • 1 cup lettuce, shredded
  • 1 cup soy sauce
  • ½ tsp. ginger root, grated, or ½ tsp. dry mustard
Preparation Instructions

Remove skin, bone, and the dark portion of fish. With a sharp knife, slice fish about 2 inches long and 1 inch wide and about 1/8 inch thick. Neatly overlap each sliced piece. Arrange on shredded lettuce, either on a large platter or on small individual plates. Leave in refrigerator until ready to serve.

To eat, dip a piece of raw fish into a sauce made of soy sauce and ginger or mustard, Serves 4.

Contributed by Mrs. Kay Kawai, 1950

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