Gastronomixs

Rump cap sashimi

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Rump cap sashimi

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

80

g

rump cap

10

g

finely chopped iceberg lettuce

2

g

spring onion

2

g

garlic crisps

100

ml

yuzu juice

100

ml

soy sauce

1

sheet

kombu (small)

50

ml

mirin

1

tbsp

bonito flakes

Preparation method

  • Cut the rump cap into very thin slices with a sharp knife and flatten the meat on the chopping board.
  • To make the ponzu, boil the yuzu juice, soy sauce, kombu, mirin, and bonito flakes.
  • Remove from the heat and leave to infuse for 24 hours.
  • Place the thinly sliced meat on the iceberg lettuce and garnish with the garlic and spring onion, and then drizzle with the ponzu just before serving. 

Serving suggestions

  • Serve with cold noodles.
  • Serve with loose sushi rice, preserved ginger, and wasabi.

Previous page