2.7 ounces (75 grams) daikon

1 teaspoon sriracha

1 tablespoon soy sauce

1 tablespoon yuzu juice

3.5 ounces (100 grams) kanpachi

chives, finely chopped for garnish

 

Grate the daikon using the rasp side of a box grate and drain it in a fine mesh sieve. Squeeze some, but not all, of the water out of the grated daikon (you should end up with about 1 tablespoon).

 

Add the sriracha to the daikon and stir to combine.

 

To make the ponzu, combine the soy sauce and yuzu juice in a bowl.

 

Use a long, sharp knife such as a sashimi knife or a carving knife to cut the yellowtail into thin slices. You want to cut each slice with a single swipe without applying much pressure. Using a sawing motion or applying too much pressure will make the fish flake apart. Arrange on a plate.

Top each slice with a small mound of the spicy daikon. You can cover and refrigerate this for a few hours if you need to prepare it ahead of time.

 

To serve, drizzle the yellowtail with the ponzu and sprinkle with the chives. Serve immediately.

2 appetizer portions

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Original recipe