Raw Squid Sashimi

Step 1

Clean the 1 lb squid: pull off the head and tentacles, remove the quill and innards, and peel away the thin purple skin. Rinse the body and tentacles under cold water.

Step 2

Slice the squid body into thin rings, about 1/4-inch wide. Cut the tentacles into bite-size pieces if large. Pat everything dry with paper towels.

Step 3

Peel the 4 oz daikon and shred it into fine strips. Slice the 1 lemon into thin rounds. Rinse and pat dry the 6 shiso leaves.

Step 4

Arrange the shredded daikon on a plate, then lay the squid rings and tentacles over it. Tuck the lemon slices and shiso leaves around the squid.

Step 5

Serve immediately with the 1 tsp wasabi and 2 tbsp soy sauce on the side for dipping. Squeeze lemon over the squid just before eating.

Step 6

For the best texture, chill the squid in the freezer for 10 minutes before slicing—it firms up and cuts more cleanly.