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Negihama Recipe

Name: Uchi Scottsdales Negihama Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g Yellowtail; 2 pieces Negi (Japanese leeks); 6 pieces Garlic cloves; 100 g Sugar; 50 ml Water; 1 tbs Soy sauce; 1 tbs Sesame oil; 0.5 tsp Salt; to taste Pepper

Inspired by Uchi Scottsdale

Time45m

Serves2

Negihama is a Japanese dish made with yellowtail fish and leeks, often enhancing the flavor with a sweet, candied garlic sauce. This version combines fresh yellowtail and aromatic Japanese leeks, creating a savory and sweet flavor profile that highlights the ingredients' natural qualities. Here's how to make it at home.

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Ingredients

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Method

Preparation of Candied Garlic

Prepare the Candied Garlic

In a small saucepan, combine the garlic cloves, sugar, and water. Bring to a gentle simmer over medium heat and cook until the sugar has dissolved.

Candy the Garlic

Continue to simmer for about 15-20 minutes, stirring occasionally until the garlic is tender and the syrup thickens. Remove from heat and let cool.

Prepare the Negi

Char the Negi

Preheat a grill or grill pan over medium-high heat. Cut the negi into long strips and lightly brush with sesame oil. Place them on the grill and char for about 2-3 minutes on each side until nicely marked and tender.

Prepare the Yellowtail

Sear the Yellowtail

Season the yellowtail with soy sauce, salt, and pepper. Heat a non-stick skillet over high heat and sear the yellowtail for 2-3 minutes on each side, or until cooked to your liking.

Assembly

Plate the Dish

On a serving plate, arrange the charred negi and place the seared yellowtail on top. Garnish with the candied garlic, drizzling some of the syrup over the dish as desired.

Serve

Serve immediately, enjoying the balance of flavors from the savory yellowtail, sweet candied garlic, and charred negi.