Basashi Horse Meat Sashimi
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Horse meat sold specifically for raw eating is sliced thin across the grain while still cold and fanned over shiso leaves and paper-thin onion soaked in cold water.
Read more
Grated garlic and ginger go into sweet soy sauce for dipping. Only commercially processed meat labeled for raw consumption works here; freezing ordinary horse meat at home does not turn it into a substitute. Leftover raw slices are neither kept at room temperature nor stored again.
Ingredients
Instructions
- 1
Follow the package thawing directions for 200g commercially prepared horse meat labeled for raw consumption, and keep the block in the coldest part of the refrigerator until slicing. Wash the knife and cutting board thoroughly and dry them completely.
- 2
Slice 0.5 onion paper-thin, soak in cold water for 5 minutes, then drain and dry thoroughly.
Rinse and dry 8 shiso leaves, and finely grate 1 garlic clove and 15g fresh ginger separately.
- 3
Arrange the shiso and onion on a plate.
Slice the chilled horse meat across the grain into 2 to 3mm pieces and place each slice on the plate immediately without piling them up.
- 4
Serve with the grated garlic and ginger and 4 tablespoons sweet soy sauce.
Bring it to the table immediately while the meat remains cold and bright in color, and do not leave or re-store uneaten raw meat.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
Checked: 2026-08-11
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