Geoduck Sashimi

Name: Geoduck Sashimi
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 pcs live geoduck (large, about 900g (2 lb) live geoduck clam); 2 tbsp soy sauce; 1 tsp wasabi paste; 1 pcs lemon (cut into wedges); 100 g daikon radish (peeled, cut into fine threads for tsuma garnish); 4 pcs shiso leaves (or perilla leaves, for garnish)

RATING

4.3/5(18)

TASTE SCORE

8/10

Delicate, paper-thin slices of live Pacific geoduck clam with a clean, briny sweetness and a satisfyingly crisp crunch. Served simply with wasabi, soy sauce, and a touch of lemon, it's the ultimate taste of the ocean.

PREP

20m

COOK

SERVES

100 G

67 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcslive geoduck · large, about 900g (2 lb) live geoduck clam2 tbspsoy sauce1 tspwasabi paste1 pcslemon · cut into wedges100 gdaikon radish · peeled, cut into fine threads for tsuma garnish4 pcsshiso leaves · or perilla leaves, for garnish

NUTRITION · PER SERVING

CALORIES · 100 G

Protein9g · 54%

Carbs5g · 30%

Fat1g · 13%

Fiber1g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium769mg

Potassium259mg

Phosphorus22mg

How we calculate →

METHOD · 5 STEPS

prep
Prepare a cold ice water bath.
Fill a large mixing bowl halfway with ice cubes and cold water to create an ice bath for shocking the geoduck meat and keeping it crisp.
prep
Blanch and peel the geoduck.
1.Bring a pot of water to a rapid boil over high heat.
2.Submerge the live geoduck in the boiling water for 8-10 seconds only.
3.Remove the clam immediately and plunge it into the ice water bath for 30 seconds to stop cooking.
4.Drain and gently pull the tough outer skin away from the siphon. It should peel off easily.
5.Use a sharp knife to trim the siphon tip and separate the body meat from the shell, discarding the stomach and internal organs.
TIPWork fast. Blanching longer than 10 seconds will cook the meat, ruining the sashimi texture.
prep
Butterfly and slice the siphon.
1.Lay the cleaned siphon on the cutting board.
2.Using your sashimi knife, slice the siphon tube lengthwise to open it flat like a book.
3.Lay the butterfly flat and cut across the grain into paper-thin slices, about 3mm thick.
4.Separately, slice any firm body meat into similarly thin pieces.
5.Place all sliced meat back into the ice water bath for 2 minutes to firm up, then drain well and pat dry with paper towels.
TIPSlicing against the grain ensures tenderness; with the grain makes it chewy.
assemble
Assemble the sashimi platter.
1.Arrange a small mound of fine daikon threads at the center of a chilled platter.
2.Artfully drape the thin slices of geoduck sashimi alongside or over the daikon.
3.Tuck fresh shiso leaves beside the seafood.
4.Place a small mound of wasabi paste on the plate and set lemon wedges nearby.
5.Pour soy sauce into individual dipping dishes.
serve
Serve immediately.
Present the platter fresh and cold. Eat by dipping a slice gently into soy sauce, adding a dab of wasabi, and squeezing a touch of lemon if desired.
TIPThe clam must be served crisp and cold for the best texture. Do not let it sit at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the live geoduck for exactly 8-10 seconds only; any longer cooks the meat and ruins the delicate sashimi texture.
2
After slicing, return the pieces to the ice water bath for 2 minutes to firm the meat and enhance its signature crunch.
3
Always slice the siphon against the grain — cutting with the grain results in a tough, chewy bite.
4
Peel the outer skin immediately after blanching while the clam is still warm; it will slip off far more easily.
5
Use the freshest live geoduck possible (it should close tightly when touched) for the sweetest, cleanest briny flavor.
6
Chill the serving platter in the freezer for 10 minutes before assembling to keep the sashimi cold longer.
7
Pat the sliced geoduck very dry with paper towels before plating so the soy sauce and wasabi cling properly, not slide off.

RECIPE VARIATIONS

Adapt it for your goals.

yuzu kosho ponzu

Yuzu-kosho ponzu

Replace soy sauce with a dipping sauce of ponzu mixed with a dab of yuzu kosho (Japanese citrus-chili paste) for a bright, mildly spicy twist that complements the geoduck's brininess.

sesame oil drizzle

Sesame-oil drizzle

Lightly drizzle the sliced geoduck with toasted sesame oil and a sprinkle of flaky sea salt before serving, adding a nutty richness that contrasts the clean ocean flavor.

spicy gochujang