100g tai sashimi (sea bream) 1bunch coriander 1tsp olive oil pepper
< A > 1Tbsp sauce vinaigrette 1Tbsp karashi-mantaiko* (eggs loosened)
1. Separate the leaves and the stems of coriander. Cut the stems into 4cm lengths.
2. Arrange coriander and tai-sashimi on a plate.
3. Mix <A> and pour it onto sashimi.
4. Garnish with coriander leaves and drop on some olive oil. Sprinkle some pepper and serve.
* Katashi-mentaiko is salted cod-eggs hot with chili peppers. Hakata is famous as the cradle of karashi-mentaiko.
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100g tai sashimi (sea bream)