Hamachi Truffle* Recipe

Time30m

Serves2

avocado, cucumber, asparagus, truffle ponzu

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Ingredients

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1
Prepare the Hamachi
Slice the hamachi into thin sashimi-style pieces, about 1/4 inch thick. Set aside on a plate.
2
Prepare the Avocado
Cut the avocado in half, remove the pit, and carefully scoop the flesh out using a spoon. Slice the avocado into thin strips.
3
Prepare the Cucumber
Wash the cucumber and slice it into thin strips or rounds, depending on your preference.
4
Prepare the Asparagus
Trim the woody ends off the asparagus and lightly blanch them in boiling water for about 2-3 minutes until they are bright green and tender-crisp. Transfer to an ice bath to stop the cooking process, then drain.

5
Mix the Sauce
In a small bowl, combine soy sauce, yuzu juice, mirin, truffle oil, and dashi. Whisk together until well blended.

6
Assemble the Dish
On a serving platter, arrange the slices of hamachi, avocado, cucumber, and asparagus in an artful manner. Drizzle the truffle ponzu sauce over the top or serve it on the side for dipping.