Five recipes from Ramusake to try at home
serves 2-4 as part of a Banquet
1 butter lettuce, leaves separated 4 slices sashimi-grade tuna 4 slices sashimi-grade salmon 4 scallops, thinly sliced into discs 45ml soy sauce
1 bunch asparagus, trimmed 15ml lemon juice
30ml olive oil
2 red radishes, sliced
2 spring onions, chopped Sesame seeds, to garnish
1) Wash lettuce twice in clean water. drain, then dry leaves by shaking and blotting on kitchen paper. 2) Slice the tuna, salmon and scallops into bite-sized pieces. Place in a bowl with 30ml soy sauce, then allow to marinate for 3 minutes. drain. 3) Trim the asparagus and blanch in salted water for 2 minutes. drain, then plunge into ice water. Cut each spear into 2-3 pieces. 4) To make a ponzu dressing, mix the remaining soy sauce with the lemon juice and olive oil. 5) In a bowl, dress lettuce with half the dressing and mix well, then transfer lettuce to a serving bowl. Top with the fish, scallops, asparagus, radish and chopped spring onion, drizzle with the remaining ponzu dressing, then garnish with sesame seeds and freshly ground black pepper.