Arctic Surf Clam Sashimi Recipe
The special crunchy, refreshing texture and natural sweetness make every bite a memorable one. Dipped in spicy wasabi and mild shoyu, each slice of Hokkigai sashimi is like a symphony from the ocean.
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Ingredients:
- 1 fresh Arctic surf clam (or high-quality pre-shucked)
- 1 tsp wasabi paste (or freshly grated)
- 2 tbsp soy sauce (use premium shoyu for best flavor)
- Garnish: Thinly sliced daikon radish, shiso leaves, lemon wedges
Instructions:
1. Prepare the Clam:
If using a live clam, shuck it carefully, remove the meat, and rinse briefly in cold salted water. Pat dry.
Slice the clam horizontally into thin, even strips (about ΒΌ-inch thick).
2. Arrange:
Place sliced clam on a chilled plate over a bed of daikon radish.
Add shiso leaves and lemon wedges for freshness.
3. Serve:
Mix wasabi into soy sauce (or serve separately for dipping).
Enjoy immediately with chopsticks.
Tip: For extra crunch, add cucumber slices or seaweed salad on the side.
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