Sashimi rice | Kimagure Cook's recipe transcription

Pour water into a pan and wash the blue crab and Ibacus shrimp cleanly with a brush. Cut the uchiwa shrimp in half vertically. Open the loincloth, wash it clean, remove the shell, remove the gills and beak, and cut it in half vertically and horizontally. Put uchiwa shrimp and blue crab in a pan, light it, and boil it while removing the lye. When it's cooked, turn off the heat and add miso.

Tuna takes blood with blood bones. Cut the large Toro part, remove the membrane, pull the skin and remove the bone. The middle toro side also pulls the skin and takes blood. Put it in the refrigerator without wrapping and let it rest for a while.

Put salt and crab in a pan with boiling water and boil for about 20 minutes. Cut the spotted knifejaw into 3 pieces, plow the abdomen, remove the bloody bones, and pull the skin. When the crabs are boiled, put them on a plate and let them cool.

Peel only the body of the Argentine red shrimp, remove the back cotton, and cut the beard. Sazae stabs a knife into the shell and cuts off the head. Put your finger in and remove the scallop part, and take out everything. The shells are sterilized by boiling and made into a container. Cut off the lid, cut off the liver, and cut under the swirl. Put a knife in the base and open it, remove all the black parts from the hakama, and wash with salt and water. Wipe off the water with paper. Cut for sashimi and serve on the shell.

Cook rice. Place the turban shells together with the shell on a plate and spread the tongue. Cut tuna, spotted knifejaw, octopus, and salmon to the desired thickness while sandwiching the large leaves. Serve shrimp and sea urchin. Grate the wasabi and it's done.