Sashimi With Three Sauces
- 12 lb fresh raw tuna, sliced thin
- 13 lb fresh raw salmon, sliced thin
- 13 lb raw prawns, peeled and split in half lengthwise
- 14 cup grated daikon radish
- 14 cup minced green onion top
- 14 cup finely shredded carrot
- 1 14 cups soy sauce
- 1 12 teaspoons dry mustard
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 12 teaspoons sugar
- 12 teaspoon finely grated fresh ginger
- 12 teaspoon peanut oil
- 4 garlic cloves, finely minced
- 18 teaspoon cayenne
- 2 teaspoons green wasabi mustard
- 3 tablespoons soy sauce
- Chill a serving plate, then along one side make lines of the daikon, the green onion, and the carrot.
- Now arrange the thin slices of fish and prawn in an attractive pattern beside the vegetables.
- Refrigerate while you prepare the sauces.
- Mix all of the ingredients for Sauce No.
- 1 together well and set aside in a small bowl; repeat for Sauce No.
- 2.
- For Sauce No.
- 3, mix the wasabi with enough water to make a smooth paste.
- Place in a mound in the center of a small flattish bowl.
- Pour the soy sauce around it to form a moat.
tuna, salmon, prawns, radish, green onion, carrot, soy sauce, mustard, sugar, soy sauce, rice vinegar, sugar, ginger, peanut oil, garlic, cayenne, green wasabi mustard, soy sauce
Taken from www.food.com/recipe/sashimi-with-three-sauces-513715 (may not work)