Serves

4

Prep

20 min

Cook

15 min

Total

35 min

Difficulty

Medium

Tom O’Sullivan is the head chef at newly opened Abacus All Day. In his Harveast masterclass class Tom shared the techniques for preparing sashimi grade fish for slicing, traditional Hamachi preparation, the importance of umami and vinegars and knife usage and maintenance. While we can't share all his chef secrets you can see the recipes below to recreate traditional japanese flavours to accompany your sashimi.

Ingredients

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