Japanese Crudo (take Out) Recipe

Name: Clarity Restons Japanese Crudo (take Out) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade yellowtail (hamachi) or sea bass; 0.5 tsp kosher salt; 2 tbs soy sauce (light/regular); 2 tbs fresh yuzu juice (or 50/50 yuzu and lime); 1 tbs mirin; 0.5 tsp sesame oil (toasted); 0.5 tbs rice vinegar; 0.5 tsp granulated sugar; 0.5 tsp fresh ginger, peeled and finely grated; 2 tbsp scallion (green part), thinly sliced on bias; 1 pcs fresh jalapeño or serrano, very thinly sliced (seeds optional); 0.25 cups microgreens (optional); 1 tsp toasted sesame seeds (white or mixed); 0.5 cups thinly sliced cucumber (seeded, optional for base); 0.5 tsp furi kake or nori flakes (optional); 0.5 tsp neutral oil (grapeseed or vegetable), for finishing

Inspired by Clarity Reston

Time20m

Serves4

Make Japanese Crudo (take Out) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Main

12 oz sushi-grade yellowtail (hamachi) or sea bass

1/2 tsp kosher salt

Citrus-Soy Dressing

2 tbs soy sauce (light/regular)

2 tbs fresh yuzu juice (or 50/50 yuzu and lime)

1 tbs Mirin

1/2 tsp sesame oil (toasted)

1/2 tbs Rice vinegar

1/2 tsp granulated sugar

Aromatics & Heat

1/2 tsp fresh ginger, peeled and finely grated

2 tbsp scallion (green part), thinly sliced on bias

1 pcs fresh jalapeño or serrano, very thinly sliced (seeds optional)

1/4 cups microgreens (optional)

Crunch & Garnish

1 tsp toasted sesame seeds (white or mixed)

1/2 cups thinly sliced cucumber (seeded, optional for base)

1/2 tsp furi kake or nori flakes (optional)

1/2 tsp neutral oil (grapeseed or vegetable), for finishing

Method

Fish & Main

Prepare fish

Keep the fish cold until ready to cut. Pat dry with paper towel. Using a very sharp knife, slice the fish into 1/8–1/4-inch (3–6 mm) slices or small bite-sized cubes depending on presentation (for plated crudo, thin slices are preferred). Arrange the slices in a single layer on a chilled plate or platter.

Lightly sprinkle kosher salt over the fish (about 1/2 tsp evenly across 12 oz). Let rest 2–3 minutes to slightly season, then blot any excess moisture with a paper towel so the dressing isn't diluted.

Citrus-Soy Dressing

Make dressing

In a small bowl, whisk together 2 tbs soy sauce, 2 tbs fresh yuzu juice (or 1 tbs yuzu + 1 tbs lime), 1 tbs mirin, 1/2 tbs rice vinegar, 1/2 tsp toasted sesame oil and 1/2 tsp sugar until the sugar dissolves and the dressing is cohesive. Taste and adjust balance: add up to 1/2 tbs more yuzu or a pinch more sugar if too salty. The dressing should be bright, slightly salty, with a touch of sweetness and toasted aroma.

If you prefer a slightly emulsified finish, slowly whisk in 1/2 tsp neutral oil to the dressing right before dressing the fish.

Aromatics & Heat

Prepare aromatics

Finely grate 1/2 tsp fresh ginger and thinly slice 2 tbsp scallions and 1 jalapeño/serrano. Reserve a few thin rounds of jalapeño for garnish. Combine grated ginger with the dressing and stir to incorporate so the ginger flavor infuses the sauce.

Scatter scallion slices and jalapeño slices over the arranged fish just before serving so they remain fresh and crisp.

Crunch & Garnish

Assemble & finish

If using cucumber, arrange the thin cucumber slices beneath portions of the fish to provide a cool textural contrast. Spoon or gently drizzle the citrus-soy dressing over the fish evenly — about 1 to 1.5 tablespoons of dressing per 3 oz portion (use roughly 2.5–3 tbs total). Sprinkle toasted sesame seeds, a pinch of furikake or nori flakes, and microgreens over the top. Finish with the reserved jalapeño rounds and a very light drizzle of the neutral oil for gloss.

Serve immediately at chilled temperature. Provide extra dressing on the side if desired.