Yellow Striped Butterfish Tataki

Yellow Striped Butterfish Tataki

This fishy odour is eliminated by this combination of shiso leaves, ginger, and green onions.
Although horse mackerel tataki is popular, I decided to go with yellow striped butterfish this time.


Yellow striped butterfish
Finely julienned ginger
a small amount
Shiso leaf
1 leaf
Green onion or scallion
1 cm


1. Fillet the fish into 3 portions and throw away the bits attached to the backbone. Peel off the skin. (Find more detailed instructions on how to fillet fish in my sashimi recipe)
2. Finely julienne the ginger and shiso leaf and finely mince the green onion. Cut the fish into small pieces and mix!
3. Mixing with your hands will ruin the flavour of the fish, so I recommend using chopsticks.
4. Serve on a plate with a splash of soy sauce.

Story Behind this Recipe

I wanted to eat a light flavoured sashimi.