Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 20ml sake, 20ml mirin, 60ml soy sauce, 3cm konbu, and 5g katsuo bushi to a small saucepan, bring to a boil until alcohol evaporates, remove from heat to cool, and strain.
local_fire_departmentMedium heat bring to boilWatch out
Boil just enough to evaporate the sake alcohol, otherwise strong alcohol taste will mask the seafood sweetness.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Place 3 salmon slices, 3 tuna slices, 3 yellowtail slices, 5 sweet prawns, and 3 scallops on paper towels to absorb excess moisture, and soak shiso leaves in ice water for 5 minutes.
Watch out
Sashimi moisture must be thoroughly dried, otherwise fishy odors will remain on the surface and ruin the texture.
Take 200g warm cooked white rice, add 1/2 tbsp sugar, 1/4 tsp salt, and 2 tsp rice vinegar, mix well, and cover with a cloth to prevent drying out.
Watch out
Rice must remain warm when adding seasonings, otherwise sugar and salt will not dissolve and absorb evenly.
Take 2 tbsp of prepared sauce, grate in 1/2 tsp ginger paste, mix well, and pour over 3 tuna slices to marinate for about 5 minutes.
Watch out
Tuna slices are already thin, marinate for 5 minutes only, otherwise soaking too long will make the flesh overly salty and ruin its texture.
Sprinkle a little salt and black pepper on 3 yellowtail slices, and drizzle with 1/2 tsp lemon juice and 1/2 tsp olive oil to season.
Watch out
White fish has a subtle flavor, use only a little salt and pepper, otherwise it will mask the natural sweetness of the fish.
Keep a safe distance when using a gas blowtorch, ensuring no flammable items are nearby to prevent danger.
Place 3 salmon slices and 3 scallops in a cast-iron skillet, and use a blowtorch to sear the surface until slightly charred.
local_fire_departmentBlowtorch high heat searingWatch out
Do not torch for too long, just a slight char on the surface is enough, otherwise the inside will overcook and lose its tender texture.
Curl fingers inward like a claw when slicing finely to avoid cutting your fingers.
Dry soaked shiso leaves, roll up and slice thinly, and grate wasabi into 1/2 tsp wasabi paste.
Watch out
Shiso leaf moisture must be dried before slicing into fine shreds, otherwise they will stick together in clumps.
Place seasoned sushi rice in a bowl, arrange seared salmon, scallops, marinated tuna, seasoned yellowtail, and sweet prawns on top, and garnish with shredded shiso, wasabi paste, and 2 tbsp ikura to finish.
Watch out
Alternate colors when arranging seafood and place neatly to present a restaurant-quality luxurious visual appeal.
Osaka-Style Okonomiyaki (Japanese Savory Cabbage Pancake)
Japanese Teriyaki Mackerel
Japanese Kabayaki Tilapia Rice
Authentic Japanese Tonkotsu Ramen with Aburi Chashu
Classic Japanese Potato Croquette (Korokke)
Pan-Seared Tender Oyako Don