Aug 16, 2011

Fried Sushi Grade Sashimi Donbori

August 8th was Chinese Father's Day,
My family decided to stay home for dinner instead of getting ripped off by restaurants that night - which was indeed a clever idea.

For a lesser price, we got sashimi, mom's signature fried chicken, seafood soup, my favorite honey cake, etc, on the table,
Eating like a king.

However, I guess my greediness for food is inherited from my dad,
He bought way too much sashimi and there were like 20 pieces fish untouched on the table,
To make a good use of it, frying them might be a good alternate for leftover fish.

Then I have this,
Fried sushi grade sashimi donburi -

Ingredients (for 1 big large portion or 2 smaller portions)?

20 slices of sashimi
4 tablespoons of sweet potato powder
2 tablespoons of corn starch
1 teaspoon of sea salt
1/4 teaspoon of white pepper powder
1 stalk of scallion
Some rice
Some vegetable oil
Some olive oil
Some daikon (radish)
Some ponzu sauce
Some Japanese soup base (or light soy sauce)
Optional - dried seaweed and toasted sesame seeds


Most common problem of making grated daikon at home is that it doesn't taste as smooth and sweet like the ones from the restaurant,
Instead, it usually comes with unpleasant spicy taste that overpowers the main flavor of the dish.

The reason is due to some kind of enzyme from the daikon itself,
Some said you can soak the daikon in cold water before grating,
As for me, my suggestion is to try to use the topper, inner part of the daikon instead of lower, outer part,
The reason is that there are less enzyme around the top, inner area that can create the spicy taste from grated daikon,
One other suggestion is only grate the daikon right before serving and try to finish it within 5 minutes.

In a small flat plate,
Mix together salt, white pepper power, sweet potato powder, and corn starch,
Simply coat the fish slices with the mixture and set aside -

Combine some olive oil and vegetable oil in a frying pan,
If possible, try to use olive oil only, but it gets expensive so I mixed in some vegetable oil to save some $$.

Turn to high heat,
Once the oil gets hot, or semi bubbly, fry the fish slices in two batches,
About 5 minutes or less for each batch,
Since it was sushi grade fish, I didn't bother much making sure the center is fully cooked through, however, 5 minutes is definitely more than enough to make the fish well done.

Line the paper towel on a plate and transfer the fried fish over,
It'll help soaking up excess oil from the coating.

To serve the donburi,
Scoop some rice to a bowl,
Lay the fried fish slices on top, add a spoonful of grated daikon and sprinkle chopped scallion all over,
Mix ponzu sauce and soup base in 2-to-1 ratio then pour it all over the donburi,
You can also add some shredded dried seaweed or toasted sesame seeds to add more nutritional value, or make you feel better eating fried food.

This recipe supposes to yield for 2 servings..
But looking at the pictures...
You know I actually ate all 20 slices by myself...
Like father like son (daughter..)...

Cindy's Rating: 7
*Next time I'll try to fry shrimps panko style!


  1. Thanks for the insight (and inside) about grating the daikon. ;p

  2. To Tigerfish~
    Do you get that spicy problem too before?

  3. Oh this donburi sounds fantastic! We sometimes do hand roll sushi and get leftover sashimi too. I usually pan fry it but I have to try this next time!

    As for daikon, we usually use the green part of daikon (like you said, the top part). Also I noticed that daikon from Chinese market tends to be always bitter. I live close to Nijiya, where they sells organic daikon and this is so juicy and even sweet (not dessert sweets, but we can sense the sweetness to it).

    I'm looking forward to making this!

  4. To Nami~
    Thank you for the feedback! I've been trying different kinds of daikon too and yet still haven't found one I really like for grating. I don't have Nijiya here though, otherwise that'll be wonderful, I love grated daikon!