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Hamachi Crudo with Shiso-Dashi...Hamachi Crudo with Shiso-Dashi Vinaigrette and Compressed Cucumber

Name: Hamachi Crudo with Shiso-Dashi Vinaigrette and Compressed Cucumber
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz sashimi-grade Hamachi (Yellowtail) fillet, chilled; 1 Persian cucumber, sliced into paper-thin rounds; 2 finger limes, pearls extracted; 6 fresh shiso leaves; 1/4 cup high-quality dashi stock, chilled; 2 tbsp fresh yuzu juice; 1 tbsp Shiro Shoyu (white soy sauce); 2 tbsp unseasoned rice vinegar; 3 tbsp neutral grapeseed oil; Small handful of micro-cilantro or micro-shiso for garnish; Maldon sea salt for finishing

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Cuisine

Japanese-Fusion

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

5 mins

⭐

Difficulty

Medium

A refined, vibrant appetizer featuring sashimi-grade yellowtail paired with the citrus snap of finger lime and a delicate, umami-rich herbal emulsion.

Japanese-FusionMedium

Ingredients

•12 oz sashimi-grade Hamachi (Yellowtail) fillet, chilled

•1 Persian cucumber, sliced into paper-thin rounds

•2 finger limes, pearls extracted

•6 fresh shiso leaves

•1/4 cup high-quality dashi stock, chilled

•2 tbsp fresh yuzu juice

•1 tbsp Shiro Shoyu (white soy sauce)

•2 tbsp unseasoned rice vinegar

•3 tbsp neutral grapeseed oil

•Small handful of micro-cilantro or micro-shiso for garnish

•Maldon sea salt for finishing

Cooking Instructions

01
In a small bowl, toss the cucumber rounds with 1 tablespoon of rice vinegar and a pinch of salt. If available, use a vacuum sealer to compress them for 5 minutes; otherwise, let them marinate in the fridge.
02
To make the vinaigrette, combine the dashi, yuzu juice, white soy sauce, remaining rice vinegar, and 3 shiso leaves in a high-speed blender. Blend until smooth.
03
While the blender is running on low, slowly drizzle in the grapeseed oil to create a light, stable emulsion. Strain through a fine-mesh sieve and keep chilled.
04
Using a very sharp knife, slice the cold Hamachi against the grain into 1/4-inch thick slices.
05
Arrange 4-5 slices of Hamachi on each chilled plate in an elegant, overlapping curve.
06
Nestle the compressed cucumber rounds between the fish slices. Garnish each piece of fish with a small amount of finger lime pearls.
07
Spoon the Shiso-Dashi vinaigrette carefully around the base of the fish (not over the top, to preserve the color).
08
Finish with a delicate chiffonade of the remaining shiso leaves, micro-greens, and a few flakes of Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023