Sashimi Salad with Soy Sauce Dressing
….A salad that everyone prefers, without any pressure! My mother’s sashimi salad, served in an Asian style, featured fresh vegetables topped with a couple of slices of sashimi in a small bowl before a meal, accompanied by a refreshing soy sauce dressing. The soy sauce dressing was the highlight. She would sauté onions for a long time to bring out a sweet flavor, and then enhance the taste with special Mat-Gan-Jang blend. If you have a few pieces of leftover sashimi, you can easily make an elegant dish for your table. It’s similar to a Japanese-style salad but has a distinct and clean flavor. This sauce can be refrigerated for about three weeks, and when you’re ready to use it, just shake it to mix it again. And here’s a tip: sometimes, a sesame dressing works wonderfully with sashimi salad too!
Servings: 2
Time: 30 minutes
Ingredients:
- 100 g of mixed greens, cleaned and patted dry
- 150 g of sashimi (amberjack, tuna, yellowtail, or sea bream — choose your favorite), sliced thinly
For soy sauce dressing:
- 150 g onion, sliced thinly
- 50–60 g garlic cloves, sliced thinly
- 10 g ginger, sliced thinly
- 1/3 cup olive oil
- 150 ml Mat-Gan-Jang
- 50 ml Mirin
- 100 ml vinegar
- 2 tsp sesame oil
Cooking Instruction:
- Heat a pan over medium-low heat, then add the olive oil, onion, garlic, and ginger.
2. Stir-fry them until they turn light brown.
3. Add the Mirin and Mat-Gan-Jang to the pan. Bring it to a boil. Set it aside to cool down.
4. After cooling, add the vinegar and strain through a sieve. Store it in the refrigerator.
5. Slice the sashimi prior to serving.
6. Place the green mixture on a serving plate.
7. Carefully place the sashimi on top of the green mixture.
8. Serve it with the soy sauce dressing.
You can also view this recipe on Instagram.
