you might be saying, “um, i think you need new glasses. you titled this dish ‘sashimi salad,’ and it contains no delicious raw fish.” okay, okay. untwist your panties and give me a second to explain.
the title for this salad is a result of the three primary ingredients which provide flavor: soy sauce, shiso leaf, and wasabi. and as luck would have it, each of these ingredients are considered by many to be indispensable condiments to have on hand during the consumption of sashimi.
a word to the wise: this is not a mild salad. i highly recommend that you taste both raw shiso leaf and a tiny bit of wasabi before you attempt to make this salad. both have intense flavors, and if you find that you despise either, i would throw in the towel and skip to the next recipe. don’t worry, i won’t think any less of you as a person.
- four or five big handfuls of spinach
- half of an onion
- five or six large shiso leaves
- soy sauce
- 5 or 6 medium sized shiitake mushrooms
- daikon sprouts
- wash your spinach and shiitake mushrooms with some nice cold water. be sure to get into your mushrooms a little to make sure to get all the dirt off of the caps that you can. check the gills, too.
- cut the stems off your shiitake and discard them. put a little bit of water in a frying pan or pot, add a steaming tray, set your caps gill side down, cover, and kick on the heat to apply a little steam bath. keep an eye on these fellas, they only need 2 or 3 minutes.
- cut the tiny stem portion off of your shiso leaves. while they are still in a stack, fold them once along the width and once along the length, and then chop finely.
- chop your spinach leaves into wide strips. you don’t have to do this, but they will retain your dressing a little better this way.
- while you are at it, decore and slice your onion. cut it into slices as thin as humanly possible.
- last, wash your daikon sprouts, shake them free of extra water, and slice off the root block.
- take out your mushrooms, and rinse them with cold water to stop the cooking process. once cooled, drain and slice into strips. add all your ingredients thus far into a large salad bowl.
- dressing time. it is so simple, and yet so easy to complete ruin, so pay attention to what you are doing. soy sauce and grated wasabi. wasabi should be added whilst stirring vigorously so as to dissolve into the soy sauce. you are shooting for just enough wasabi to cloud the soy sauce ever to slightly.
- again, wasabi is a butt-kicker. if you don’t think you can handle it or you have a heart condition or something, don’t overdo it. taste your dressing as you go. water can help to sooth the saltiness of the soy sauce if your ratio is off at that end, but once you add too much wasabi there is no going back. your best bet in that situation may be to start your dressing over.
- a quick warning: this dressing is powerful. it is both quite salty and very spicy, which means you don’t need a lot of it. this ain’t no ranch. don’t drown your salad your it will be inedible. for the portion listed above you should only need about 4 or 5 tablespoons of dressing total.
serves 2 to 3 people