Hamachi Recipe

Prep fish

Keep hamachi well chilled. Using a very sharp knife, trim any silver skin or bloodline. Lightly season both sides of the hamachi with 1 tsp kosher salt and let sit on a plate for 3–5 minutes while you prepare other components.

Slice sashimi

Pat the fish dry with paper towel. Using long, single-stroke cuts, slice the hamachi into 12 equal sashimi pieces about 1/4–1/3 inch thick (roughly 12 pieces from 12 oz, adjust if needed). Arrange slices on a chilled platter or individual plates with space between slices.

Finish: scatter 1/2 cup microgreens lightly over the sashimi and sprinkle 1 tbs toasted sesame seeds. Fan a few thin watermelon radish slices alongside the hamachi for color and crunch.

Prepare quick pickle

In a small bowl combine 4 tsp rice vinegar, 2 tsp mirin, 1 tsp sugar, 1 tsp light soy sauce and 2 tbs cold water. Stir until sugar dissolves. Add 1 tsp thin matchstick ginger and taste; adjust acidity or sweetness slightly to balance (should be bright and slightly sweet).

Pickle mushrooms

Place 6 oz thinly sliced shiitake and 1 oz enoki (if using) in a shallow bowl or jar. Pour the pickling liquid over the mushrooms and gently toss to coat. Let sit at room temperature for 15–20 minutes, tossing once halfway, until mushrooms are slightly softened and flavored. For stronger pickle, refrigerate for up to 1 hour.

When ready to plate, drain excess liquid from mushrooms and reserve a teaspoon of the pickle liquid to dot the plate if desired.

Make citrus dashi

Warm 1 cup prepared dashi gently in a small saucepan over low heat until just below simmer — do not boil. Remove from heat. Stir in 2 tsp fresh yuzu juice (or substitute), 1 tsp light soy sauce, 1 tsp mirin, 1/2 tsp grated fresh ginger and 1/2 tsp grated citrus zest (optional). Taste and adjust acidity or salt with small additions of soy or yuzu. Chill briefly if you prefer the dashi cool (serve lightly chilled or at room temperature).

Strain if any solids remain and keep warm or chilled until plating.

Prepare finishing oil

In a small bowl combine 1 tsp neutral oil with 1/2 tsp toasted sesame oil and 1/2 tsp shiso oil or 1/2 tsp finely chopped shiso (if using). Stir to emulsify lightly.

Plate the dish

Arrange hamachi slices on plates. Place 2–3 tablespoons of the drained pickled mushrooms on each plate beside or atop a few slices. Fan watermelon radish slices attractively. Spoon 2–3 tablespoons of citrus dashi around and slightly over the hamachi (enough to flavor but not drown the fish). Dot reserved pickle liquid sparingly if desired.

Finish & serve

Drizzle about 1/4 tsp of the finishing oil mixture over each serving (or brush lightly across fish). Sprinkle a light pinch of finishing kosher salt (about 1/8 tsp per plate) and a small crack of black pepper if using. Garnish with microgreens and toasted sesame seeds. Serve immediately so the hamachi is chilled and the dashi aromatic.