Basashi

Basashi is thinly sliced raw horse meat served cold. A traditional Japanese dish.

• ⏲️ Prep time: 10-40 min
• 🍳 Cook time: 0 min
• 🍽️ Servings: 2
• 🔪Tools: knives, freezer (optional), meat slicer (optional)

Ingredients

• 500g horse meat (I recommend rib or ribeye; neck is an option but not as tender)
• 1 onion (optional)
• soy sauce (optional)
• white peper (optional)
• salt (optional)
• wasabi or horseradish (optional)

For the true traditional version, include all the optional ingredients.

Directions

1. Freeze the horse meat for 30 minutes to make it easier to cut.
2. Use your meat slicer to slice it as thinly as possible, or use your sharpest knife.
3. Serve cold but not frozen.

Optional steps for traditional serving style:

4. Lightly season the horse meat strips on both sides with white pepper and salt.
5. Finely slice the onion into rings, then quarter the rings.
6. Make a fine bed of onion pieces and lay the slices of horse meat on top.
7. Grate your wasabi/horseraddish or plate it if already grated.
8. Pour soy sauce into a bowl for dipping.

Contributor(s)

• K