Venison Sashimi with Ponzu and Chili Crisp
User Reviews
5
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Prep Time
20 mins
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Ponzu Marinating Time
1 d
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Total Time
1 d 20 mins
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Servings
4 (appetizer size) or 2 (main course size)
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Calories
86 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Venison Sashimi with Ponzu and Chili Crisp
Description
The Venison Sashimi with Ponzu and Chili Crisp is prepared by slicing partially frozen venison backstrap into paper-thin slices, allowing the meat to thaw while absorbing its own juices on paper towels. The slices are arranged and dressed with a homemade ponzu sauce that combines soy, citrus juices, vinegar, kombu, and bonito flakes for complex umami and tang. Toppings of chili crisp, thin jalapeno slices, additional bonito flakes, and citrus zest add layers of spicy, smoky, and bright flavors. The dish is chilled before serving alongside pickled ginger, which complements the sashimi's clean flavors and adds a refreshing contrast.
This dish offers a delicate texture from the raw venison that pairs well with the acidic and slightly sweet ponzu dressing. The chili crisp introduces heat and texture contrasts, while the citrus zest lifts the overall flavor profile. The careful slicing technique and chilling stage ensure the slices retain a tender mouthfeel and a visually appealing presentation.
Venison sashimi is served cold, making it suitable as a refined appetizer or light starter. The integration of citrus and chili elements allows it to pair nicely with simple steamed rice or as part of a larger Japanese or fusion-style meal. Serving with pickled ginger helps cleanse the palate between bites.
Ingredients
Sashimi:
- 6 oz venison backstrap preferably from a young doe
- ¼ cup ponzu sauce recipe below
- 1 tablespoon chili crisp
- ½ jalapeno pepper very thinly sliced
- 1 tablespoon bonito flakes
- ½ lime zested; other half used in ponzu
- ½ mandarin orange zested; other half used in ponzu
- pickled ginger for serving on the side
Ponzu Sauce:
- 3 tablespoon soy sauce high quality preferred
- 1 teaspoon rice vinegar
- ½ lime zested; other half used for garnish
- ½ mandarin orange zested; other half used for garnish
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon Mandarin Orange juice freshly squeezed
- 1 teaspoon sugar
- 1" kombu dried, piece
- 1 tablespoon bonito flakes
Instructions
Sashimi:
- Thaw meat slightly. It should still be fairly frozen when you slice it. Slice meat against the grain into paper-thin slices. Place slices on a paper towel-lined plate in a single layer. Cover and refrigerate until meat is fully thawed and paper-towels have soaked up some juices.
- Arrange meat in a single layer on a platter or sushi dish. Pour ponzu sauce over the meat. Arrange chili crisp, jalapeno slices, bonito flakes and lime and orange zest over the meat. Return dish to the fridge for 15-20 minutes to chill completely. Serve with pickled ginger on the side.
Ponzu:
- Combine all ingredients in a small glass jar. Refrigerate overnight. Strain out solids and it's ready to go!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(appetizer size) or 2 (main course size)
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 453mg | 19% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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