Hamachi Crudo Recipe
Yuzu Ponzu, Pickled Fresno Chili, Puffed Rice cracker, Hudson Ranch Olio Nuovo
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Ingredients
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Crudo Ingredients
Puffed Rice Cracker
Method
Preparing the Crudo
Slice the Hamachi
Use a sharp knife to slice the hamachi into thin sashimi-style pieces. Arrange them elegantly on a chilled plate.
Prepare the Sauce
In a small bowl, mix the yuzu juice, ponzu sauce, and a pinch of sea salt. Drizzle this mixture over the sliced hamachi.
Add Pickled Chili
Finely slice the pickled Fresno chili and sprinkle it over the hamachi for a kick of heat.
Finish with Olive Oil
Drizzle Hudson Ranch Olio Nuovo (or high-quality extra virgin olive oil) over the dish for added flavor.
Making the Puffed Rice Cracker
Prepare the Dough
In a mixing bowl, combine the rice flour, water, and salt to form a smooth dough. Let it rest for 15 minutes.
Shape the Crackers
Roll out the dough on a lightly floured surface until thin. Cut into desired shapes.
Fry the Crackers
Heat oil in a deep pan over medium heat. Fry the crackers until they puff up and turn golden brown. Remove and drain on paper towels.