Anonymous Fri Oct 07 11:41:34 2005

1 pound freshly filleted porgy, sea bass,

striped bass, red snapper, squid, abalone or

tuna

1 Japanese white radish, peeled, shredded

and soaked in cold water

Chirizu dipping sauce

Tosa Joyu dipping sauce

WASABI

1 tbsp. wasabi (green horseradish) powder

water

Place fish fillet on a clean cutting board. Holding the fish firmly with one hand, slice it on an angle into almost transparant sheets. (One fish or a variety of fish may be used.)

Place the fish attractively on individual serving plates. Garnish each plate with 1/2 teaspoon of Wasabi and decorate with shredded radish. Cover with plastic wrap and refrigerate for no more than one hour prior to serving.

When serving, pour the Dipping Sauces into tiny individual dishes for each Sashimi.

WASABI

Mix with just enough cold water to make a thick paste and set aside for 15 minutes. Wasabi should be used only at the discretion of the diner, added only to the dipping sauce just prior to eating sashimi.