- 10 m
- 1lb (454g) Open Blue Cobia Loin
- Soy sauce
- Shredded daikon
- Wasabi paste
Instructions / directions
The Kanoko-Giri technique involves making fine cuts in a crisscross pattern.
Sogi-Giri pattern is achieved when cutting the fish at a 45-degree angle.
For Kanoko-Giri hold the knife perpendicular to the surface and cut a few millimetres into the meat. For Sogi-Giri Hold the knife at a 45-degree angle to the surface of the fish and cut a few millimetres into the meat. We recommend cutting skin side up as this is where the muscle fibres are strongest.
- Cut in the opposite direction to create a crisscross pattern on the cobia. Each slice should be 3-5 millimetres wide. Arrange on shredded daikon leaves.
- To serve, first pour the soy sauce into a small dipping bowl. Using chopsticks, place a small dab of wasabi on the fish. Pick up the fish with your chopsticks and lightly dip it in the soy sauce.