Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fresh turban shell sashimi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Fresh Turban Shell Sashimi is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Fresh Turban Shell Sashimi is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have fresh turban shell sashimi using 1 ingredients and 10 steps. Here is how you can achieve it.
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The ingredients needed to make Fresh Turban Shell Sashimi:
- Make ready 1 as many (to taste) Fresh turban shell
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Steps to make Fresh Turban Shell Sashimi:
- The best opportunity for shelling the turban shell is when its "mouth"(shell door) is opened.
- There's no need for a sharp knife. Since there is a risk of cutting yourself, even a butter knife will do I use a grapefruit knife.
- The adductor muscle is attached to the inside of the thick part of the shell, so work the knife into that part to pry off the shell door.
- The flesh will separate from the guts Here you have the flesh Insert your finger down into the shell and press on the adductor muscle to release the guts.
- Remove the shell door from the flesh with a knife.
- Cut off the red part (its mouth).
- The color of the guts inside is different (as indicated by my finger). The next photo may show this more clearly. Only the green tip is edible.
- The right side of the knife is the green part. The left part is brown.
- Thinly slice the flesh from Step 6, and arrange it inside the shell for a fancy touch. I didn't have a chance to prepare any shiso leaves for the garnish, though.
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