Hotetagai Sashimi (3 Pcs) Recipe
Make Hotetagai Sashimi (3 Pcs) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hotetagai (Surf Clam) & Garnish
Sauce & Condiments
Finishing Oil (optional)
Method
Hotetagai (Surf Clam) & Garnish
- 1
Prepare serving plate
Chill a small sashimi plate or shallow dish briefly in the refrigerator or with a few ice cubes. Arrange the shiso leaf on the plate as a base and place the finely julienned daikon (tsuma) beside it to act as garnish and palate cleanser.
- 2
Slice hotetagai
If not already portioned, rinse the hotetagai under cold water and pat dry with paper towel. Using a very sharp sashimi/fillet knife, slice the surf clam into three even pieces appropriate for sashimi (each slice should be about 1/4 inch thick and wide enough to present). Lay each piece gently on the shiso leaf or on the bed of daikon with a small gap between pieces for presentation.
- 3
Add microgreens and lemon
Tuck microgreens or mitsuba between or atop the pieces for color and aroma. Place the lemon wedge on the plate edge for optional squeezing.
- 4
Wasabi
Form a small quenelle or tiny mound of wasabi and set it on the plate near the sashimi so diners can mix with soy or apply directly to each piece.
Sauce & Condiments
- 5
Prepare dipping sauce
In a small dipping bowl, combine 2 teaspoons soy sauce and 1 teaspoon ponzu (if using) and gently stir. If you prefer a citrus-spicy note, add 1/4 teaspoon yuzu kosho and stir until evenly distributed. Adjust to taste — use straight soy sauce if you prefer no citrus or heat.
- 6
Finish with oil (optional)
If using the finishing oil, add 1/4 teaspoon toasted sesame oil (or extra virgin olive oil) to the dipping sauce or lightly brush a hair of it over each piece of hotetagai to heighten aroma. Be cautious: a little oil goes a long way and should not overpower the delicate clam flavor.
- 7
Serving suggestion
Serve the dipping sauce alongside the plate. Diners should place a small dab of wasabi on a slice (optional) and lightly dip the hotetagai into the sauce, or squeeze a small amount of lemon instead of dipping.