Hamachi Tasting Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Hamachi Tasting Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 12 oz fresh hamachi (yellowtail) loin or sashimi-grade fillet; 1 tsp kosher salt; 0.5 cups microgreens (shiso, mitsuba or mixed); 1 unit thinly sliced jalapeño or serrano (seeded for less heat); 1 tbs yuzu zest (finely grated) or substitute lemon zest; 1 tsp toasted sesame seeds (white or black, for garnish); 8 unit micro shiso leaf or small herb leaves (optional); 4 tbs light soy sauce (or low-sodium); 2 tbs fresh yuzu juice (or 50/50 lemon + lime if unavailable); 1 tbs mirin; 1 tsp rice vinegar; 2 tbs dashi (light, cooled) or water; 0.5 unit serrano chile (thinly sliced, keep seeds for heat); 1 tbs bonito flakes (katsuobushi) - optional for deeper umami; 0.5 cups neutral oil (grapeseed or canola); 1 tsp fresh yuzu juice; 0.5 tsp yuzu peel or zest (finely minced); 0.25 tsp sesame oil (toasted, for aroma); 0.25 tsp kosher salt

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time40m

Serves6

Ponzu serrano yuzu oil

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Ingredients

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Hamachi & Garnishes

12 oz fresh hamachi (yellowtail) loin or sashimi-grade fillet

1 tsp kosher salt

1/2 cups microgreens (shiso, mitsuba or mixed)

1 unit thinly sliced jalapeño or serrano (seeded for less heat)

1 tbs yuzu zest (finely grated) or substitute lemon zest

1 tsp toasted sesame seeds (white or black, for garnish)

8 unit micro shiso leaf or small herb leaves (optional)

Ponzu Serrano

4 tbs light soy sauce (or low-sodium)

2 tbs fresh yuzu juice (or 50/50 lemon + lime if unavailable)

1 tbs Mirin

1 tsp Rice vinegar

2 tbs dashi (light, cooled) or water

1/2 unit serrano chile (thinly sliced, keep seeds for heat)

1 tbs bonito flakes (katsuobushi) - optional for deeper umami

Yuzu Oil

1/2 cups neutral oil (grapeseed or canola)

1 tsp fresh yuzu juice

1/2 tsp yuzu peel or zest (finely minced)

1/4 tsp sesame oil (toasted, for aroma)

1/4 tsp kosher salt

Method

Hamachi & Garnishes

Prepare Fish

Keep the hamachi cold until ready to slice. Pat dry with paper towels. Using a very sharp long sashimi/filleting knife, trim any silver skin and bloodline. Cut the hamachi into 18–20 thin sashimi slices (about 0.12–0.16 in / 3–4 mm thick) at a 45° angle for approximately 12 oz of fish.

Lightly season the slices with 1 teaspoon kosher salt evenly sprinkled over both sides; let sit on a chilled plate for 2 minutes while you finish sauces (this draws out a touch of moisture and seasons the fish).

Arrange slices on chilled tasting plates or a single long slate: fan 3–5 slices per portion (serving = 6). Tuck a small nest (about 1 tbsp) of microgreens beside the fish and place 1 thin serrano/jalapeño slice on top of every second slice for contrast. Scatter toasted sesame seeds and a small micro shiso leaf on each portion as garnish. Zest a light dusting (about 1/8 tsp) of yuzu zest over each plate.

Ponzu Serrano

Make Ponzu

In a small bowl or jar combine 4 tbsp light soy sauce, 2 tbsp fresh yuzu juice, 1 tbsp mirin, 1 tsp rice vinegar and 2 tbsp cooled dashi (or water). Add 1/2 serrano thinly sliced (include seeds if you want more heat). If using bonito flakes, add 1 tbsp and steep for 5 minutes to infuse, then strain the liquid through a fine mesh sieve, pressing gently on the flakes to extract flavor. Taste and adjust: more yuzu for acidity, more soy for saltiness.

Chill the ponzu for at least 10 minutes. Keep it cold until plating. The final texture should be a clear, balanced citrus-soy dressing with a faint chile note.

Portion: pour about 2 teaspoons ponzu per tasting portion into small dipping wells or lightly spoon 1/2 teaspoon directly over each slice just before serving for a tasting-style presentation. Reserve remainder for guests who want more.

Yuzu Oil

Emulsify Yuzu Oil

Warm the neutral oil very gently (either in a microwave for 10–15 seconds or in a small saucepan over the lowest heat) until just lukewarm — do not get hot. Remove from heat and whisk in 1 tsp fresh yuzu juice, 0.5 tsp finely minced yuzu zest, 0.25 tsp toasted sesame oil and 1/4 tsp kosher salt until combined. The yuzu will create a slight cloudy emulsion. Taste and adjust salt and yuzu as needed.

Strain the oil through a fine sieve if you prefer a clear finish. Keep the yuzu oil at room temperature (or slightly chilled) and drizzle sparingly: about 1/4 teaspoon per portion in a very fine stream across the fish to provide aroma without overpowering.

Optional finishing: for a brighter pop, add a single tiny drop of undiluted yuzu juice to the oil immediately before drizzling on the plated fish.