Sprinkle the desired amount of pepper on the sashimi.
Slice the garlic, julienne the shiso leaves (optional), or finely chop the green onions (optional).
Melt the butter in a skillet, sauté the garlic over low to medium heat and transfer the aroma of the garlic onto the butter. If you are using garlic paste, use chopsticks to combine evenly.
Use as much garlic as you prefer. You don't need to add it.
Pan-fry the sashimi on both sides until golden brown (be careful not to overcook).
Once both sides of the fish are browned, swirl in the soy sauce, turn up the heat to high and coat the fish.
Transfer the fish onto a serving plate, sprinkle with your favorite toppings and it's done.
The photo shown here is tuna and salmon, but any fish other than blue-backed fish, squid, or octopus can be used. Use as many kinds of fish as you like!
Story Behind this Recipe
I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.
It's delicious even after it gets cold, so it is good for a snack or a side dish! If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.) Avoid blue-blacked fish, squid and octopus!