Rebasashi with Yuzu Ponzu Sauce

Ingredients

• 300g (10.5 oz) fresh horse meat, thinly sliced 300g (10.5 oz) fresh horse meat, thinly sliced
• 1/4 cup yuzu juice 1/4 cup yuzu juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1/4 cup dashi stock 1/4 cup dashi stock
• 1 tablespoon finely chopped scallions (for garnish) 1 tablespoon finely chopped scallions (for garnish)
• Grated daikon radish (for garnish) Grated daikon radish (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 24g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, combine yuzu juice, soy sauce, mirin, and dashi stock to make the yuzu ponzu sauce.
2. 2.
   Arrange the thinly sliced horse meat on a serving plate.
3. 3.
   Drizzle the yuzu ponzu sauce over the horse meat.
4. 4.
   Garnish with finely chopped scallions and grated daikon radish.
5. 5.
   Serve immediately and enjoy the refreshing flavors of Rebasashi.

Treat your ingredients with care...

• Horse meat — Ensure the horse meat is sourced from a reputable supplier that follows strict hygiene standards. Choose lean and tender cuts of meat, and slice it thinly for the best texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of grated ginger to the yuzu ponzu sauce.
• If yuzu juice is not available, you can substitute it with a combination of lemon and lime juice.
• Adjust the amount of yuzu juice and soy sauce in the ponzu sauce according to your taste preferences.
• Serve Rebasashi with a side of steamed rice or fresh salad for a more substantial meal.
• Make sure to consume the dish immediately after preparation to enjoy the freshness of the raw horse meat.

Serving advice

Serve Rebasashi as an appetizer or part of a Japanese-style meal. Arrange the thinly sliced horse meat on individual plates or a large platter, drizzle the yuzu ponzu sauce over it, and garnish with finely chopped scallions and grated daikon radish. Encourage guests to dip the meat into the sauce before taking a bite to fully experience the flavors.

Presentation advice

To enhance the presentation of Rebasashi, use a white or light-colored plate to showcase the vibrant colors of the dish. Arrange the thinly sliced horse meat neatly on the plate, creating an appealing visual pattern. Drizzle the yuzu ponzu sauce in an artistic manner, and sprinkle the finely chopped scallions and grated daikon radish on top for an added touch of freshness.