Hamachi Ash (8pz/pcs) Recipe

Prepare fish

Trim and slice the hamachi into eight even 1/2-inch thick pieces (for 8 pieces total). Pat dry with paper towels. Lightly season both sides with kosher salt and black pepper, then drizzle lemon juice over the slices and let rest chilled for 5–10 minutes while you prepare other components.

Roast spring onion (cipollotto arrosto)

Heat 1 tablespoon neutral oil in a small skillet over medium-high heat. Add the spring onion slices and roast, stirring occasionally, until edges are browned and softened, about 4–6 minutes. Add 1/2 teaspoon light soy sauce at the end, toss briefly, then remove from heat and let cool. Reserve for plating.

In a small bowl combine 1/2 cup Japanese mayonnaise, 1 tablespoon yuzu juice, 1 teaspoon mirin, 1/2 teaspoon binchotan smoked oil (or light smoked sesame oil) and 1/4 teaspoon fine sea salt. Whisk until smooth and taste; adjust acidity or salt if needed. Transfer to a squeeze bottle or piping bag for plating.

Toss the julienned leek with 1/4 cup flour, 1 tablespoon cornstarch and 2 tablespoons cold water until evenly coated. Heat 1 cup neutral frying oil in a medium skillet or pot to 350°F (175°C). Fry the coated leeks in batches for 1–2 minutes until golden-brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with 1/4 teaspoon fine salt. Let cool and remain crisp.

If using binchotan charcoal: light a small piece in a heatproof metal spoon or mini torch until it glows, then extinguish over a metal bowl to collect the ash. Alternatively, use ready-made culinary white ash. Combine about 0.25 oz ash with 1/2 teaspoon grated yuzu peel and gently sift or mix to distribute the yuzu aroma. Use sparingly — you need only a light dusting for all pieces.

Arrange eight hamachi slices on a chilled plate spaced evenly. Spoon or pipe a small dot of the yuzu mayo on each piece (about 1/2 teaspoon per piece). Top each slice with a few pieces of roasted spring onion (about 1 teaspoon) and a small nest of fried leek (about 1 teaspoon) to add crunch.

Lightly dust each piece with the binchotan-yuzu ash mixture using a fine sieve or small spoon to achieve an even, subtle coating. Garnish with microgreens and a light sprinkle of toasted sesame seeds if using. Serve immediately with soy sauce or ponzu on the side for dipping.