Description
This fresh and elegant Mirugai Geoduck sashimi recipe brings out the clam’s sweet, briny flavor with minimal prep. Perfect for sushi lovers craving a gourmet experience at home.
Ingredients
- 1 live Mirugai Geoduck clam
- Ice water (for shocking)
- Ponzu sauce (for dipping)
- Wasabi (optional)
- Shiso leaves or daikon radish (for garnish)
Instructions
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Prepare boiling water and ice bath. Submerge the live Mirugai Geoduck in boiling water for 10 seconds, then transfer immediately to an ice bath to loosen the outer membrane.
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Clean the geoduck. Peel the skin from the siphon. Separate the siphon from the body and clean thoroughly under cold water. Discard non-edible inner parts.
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Slice for sashimi. Use a sharp knife to thinly slice the siphon on a bias. Ensure uniform thickness for best texture.
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Plate and serve. Arrange slices on a platter with shiso leaves or grated daikon. Serve alongside ponzu sauce and a dab of wasabi.
Notes
- For the freshest taste, prepare and serve immediately after cleaning.
- Use only sushi-grade geoduck purchased from a trusted seafood source.
- You may also stir-fry or poach the mantle meat if desired.
- Always clean thoroughly before consuming raw.
- Prep Time: 25 Minutes
- Cook Time: 0 Minute
- Category: Appetizers
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 85kcal
- Sugar: 0g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.4g
- Carbohydrates: 0g
- Fiber: 0mg
- Protein: 15.5g
- Cholesterol: 0mg
Keywords: Mirugai Geoduck