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Hamachi Tataki

Hamachi tataki, bean sprouts, golden beets , togarashi aioli

Yield: 4-6 servings

Ingredients

#1 hamachi filet
1 small knub ginger, 1 to 2 ounces
1 pint soy sauce, or tamari
# ½ mung bean sprouts
2 shiso leaves
1 Tbsp togarashi ( Japanese chili powder )
½ pint mayonnaise
1 large golden beet
1 Tbsp grapeseed oil
1 tsp. sherry vinegar

Method

For the Hamachi:

  1. Peel and finely grate ginger, mix with soy sauce.
  2. Clean an portion Hamachi filets into into long thick strips.
  3. Marinate filets in the soy sauce mix and refrigerate for 3 hours.
  4. Remove filets from liquid, pat dry. To brulee, use a torch to sear filets with direct heat. If torch is unavailable, then a hot sear in saute pan will suffice. Make sure not to overcook if sauteeing.
  5. Let cool. Slice on bias to yield bite sized pieces.

For the aioli and bean sprouts:

  1. Whisk the togarashi spice mix into the mayo, add a dash of soy sauce, season with salt, pepper.
  2. Finely chop bean sprouts. Mince the shiso leaves. Mix with the aioli.

For the beets:

  1. Season beets with oil, salt and pepper. Roast in 300 degree oven for approximately 1 hour or until cooked thru.
  2. Once cooked, let cool. Peel and small dice the beets. Season with oil, sherry vinegar, salt and pepper.

Assemble

  1. Place dressed bean sprouts on plate.
  2. Garish with diced beets.
  3. Lay slices of Hamachi over top of the sprouts.
  4. Garnish plate with any additional aioli and/ or minced shiso for decoration

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