Yuzu-Cured Hamachi Crudo with...Yuzu-Cured Hamachi Crudo with Compressed Cucumber & Smoked Soy Pearls

A sophisticated, Michelin-inspired appetizer featuring sashimi-grade yellowtail, vibrant yuzu, and molecular soy pearls for a burst of umami.

Ingredients

Cooking Instructions

1. 01

   To create the soy pearls, whisk the smoked soy sauce and agar-agar in a small saucepan. Bring to a gentle boil for 30 seconds, then remove from heat.

2. 02

   Using a pipette or dropper, carefully drip the warm soy mixture into the ice-cold grape seed oil. The droplets will solidify into pearls as they sink. Strain the pearls and rinse gently in cold water.

3. 03

   Place the cucumber slices in a vacuum bag with 10ml of yuzu juice and a pinch of salt. Seal on high pressure to compress, then set aside for 10 minutes.

4. 04

   Using a very sharp Yanagiba knife, slice the Hamachi into 5mm thick slices against the grain.

5. 05

   Arrange the Hamachi slices in a clean, overlapping circular pattern on four chilled plates.

6. 06

   Whisk the remaining yuzu juice with the olive oil. Lightly brush the dressing over the fish.

7. 07

   Artfully garnish the plates with compressed cucumber, shaved radish, and the smoked soy pearls.

8. 08

   Finish with a delicate placement of micro-shiso and a light sprinkle of Maldon sea salt. Serve immediately.