Jung Ho-young's Yellowtail Sashimi

Cooking tips 💡

• If the gallbladder breaks during gutting, the entire fish will absorb a strong bitter taste, ruining the sashimi—handle with extreme care to avoid rupture.
• When slicing or peeling the skin, avoid applying excessive pressure; too much force can cause bone blood to seep into the flesh or create holes in the meat.
• Lightly tapping the yellowtail fin meat (engawa) with the knife blade or back activates its natural richness and enhances oiliness, allowing the soy sauce to penetrate more deeply.
• Mix grated radish with a touch of red pepper powder to make a vibrant red radish mash (mitsugi oroshi), combine with green onion, and drizzle into the light soy sauce—this creates a bright, flavorful dipping sauce.

Recommended for 🙋

• ⭐Those who want to challenge themselves with cleaning and slicing live yellowtail at home.
• ⭐People looking to enjoy authentic Japanese restaurant-style thinly sliced yellowtail sashimi with unique sauce pairings.
• ⭐Individuals who want to perfectly transform whole yellowtail from fishing trips or seafood markets into exquisite sashimi.