CUCUMBER VINAIGRETTE, SHIRO DASHI, FRESNO (DF)

In a bowl, combine rice vinegar, soy sauce, olive oil, and shiro dashi. Whisk until well blended. Adjust seasoning with salt and black pepper to taste.

Prepare the Cucumber Vinaigrette

Thinly slice the cucumber using a mandoline or sharp knife. Arrange the slices on a serving plate.

Slice the Cucumber

Using a sharp knife, thinly slice the Hiramasa and arrange the slices over the cucumber.

Prepare the Hiramasa

Finely slice the Fresno chili and sprinkle over the Hiramasa. Drizzle the cucumber vinaigrette over the dish before serving.

Garnish and Serve

Hiramasa (Yellowtail Kingfish)

Cucumber

Fresno chili

Rice vinegar

Soy sauce (or tamari for gluten-free)

Olive oil

Shiro dashi

Salt

Black pepper

HIRAMASA CRUDO*

Make HIRAMASA CRUDO* Recipe in just 20m. CUCUMBER VINAIGRETTE, SHIRO DASHI, FRESNO (DF)

Hiramasa Crudo* Recipe

Frequently paired with

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