Kombu Cured Hamachi Recipe

Prepare kombu

Wipe the kombu with a damp cloth to remove any dust - do not rinse under running water (you want to retain the umami on the surface). If the piece is large, cut it into a piece roughly the size and shape of the hamachi loin so it will lie flat against the fish.

Make cure mixture

In a small bowl combine kosher salt and granulated sugar. Mix until evenly combined. Stir in the sake and mirin to make a slightly damp but still granular cure. Add the soy sauce and black pepper and mix briefly to integrate.

Apply cure to fish

Pat the hamachi dry with paper towels. Place the fish on a sheet of plastic wrap. Evenly spread about two-thirds of the cure mixture over the top (fleshy side) of the hamachi; reserve the rest. Press the prepared kombu gently onto the cured surface so it adheres to the fish. Wrap the fish tightly in plastic wrap, then place it in a shallow dish or tray.

Press and cure

Weigh the wrapped fish with something flat and heavy (a plate with a 1–2 lb weight) to ensure contact between kombu and fish. Refrigerate for 12–18 hours depending on thickness (12 hours for thinner pieces ~1 in thick, up to 18 hours for thicker). During this time the salt/sugar and kombu will draw moisture out and infuse umami.

Rinse and rest

After curing, unwrap the fish and gently rinse under cold water to remove the cure and any excess kombu residue. Pat dry thoroughly with paper towels. Let the hamachi rest on a rack in the refrigerator, uncovered, for 30–60 minutes to form a slightly drier surface which makes slicing easier.

Slice the hamachi

Using a very sharp knife, slice the cured hamachi thinly on a bias into 1/8"–1/6" slices. Aim for even, translucent slices about 3–4 inches long (depending on loin size).

Make finishing dressing

In a small bowl whisk together the neutral oil, sesame oil, and yuzu (or lemon) juice. Taste and adjust — it should be bright with a touch of sesame richness.

Plate and garnish

Arrange slices on chilled plates, slightly overlapping. Brush or drizzle a small amount (about 1/4–1/2 tsp per plate) of the dressing over the fish. Scatter the thinly sliced scallion, microgreens or torn shiso, and toasted sesame seeds across the fish. Add the optional radish slices for crunch. Finish with a light pinch of flaky sea salt to taste.

Serve

Serve immediately as an appetizer or part of a multi-course meal. Leftover unsliced cured hamachi can be wrapped tightly and refrigerated for up to 48 hours; sliced fish is best eaten immediately.