Hamachi usuzukuri – yellowfin sashimi with truffle ponzu
- Starter
- medium
- 4
- 30 minutes, plus overnight pickling
PT30M
Usuzukuri is a type of sashimi sushi where white fish is sliced very thinly and served artfully arranged across a serving platter. Hideki Hiwatashi adds a luxurious touch to his sashimi recipe with the addition of truffle ponzu, pickled courgette and dashes of vibrant beetroot sauce. As with carpaccio, the slices of fish should be thin enough to appear translucent – use as sharp a knife as possible and take care when cutting the fish.
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Ingredients
Metric
Imperial
Hamachi usuzukuri
- 180g of hamachi fillet
- 10g of asparagus
- 4g of kizami wasabi
Pickled courgette
- 40g of courgette
- 40g of sugar
- 80ml of rice vinegar
Beetroot sauce
- 180g of beetroot juice
- 1 pinch of salt
- 1g of powdered gelatine
Truffle and pepper sauce
- 40ml of water
- 15ml of truffle oil
- 15g of truffle, minced
- 20ml of soy sauce
- 20ml of lime juice
- 10ml of yuzu juice
- 8ml of mirin
- 1 pinch of black pepper
- 1 pinch of salt
To serve
- 4 asparagus spears, tips only, sliced in half
- 1 handful of nameko mushrooms
- 1 red radish, or red mooli, sliced into petal shapes
- daikon cress
- edible flowers
Equipment
- Blender
Method
1
Begin by preparing the pickled courgette. Place the sugar and vinegar in a small pan and heat gently, stirring until the sugar has dissolved. Remove from the heat and leave to cool
2
Slice the courgette into ribbons and transfer to a suitable container. Pour over the sweetened vinegar, seal and transfer to the fridge to pickle overnight
3
For the beetroot sauce, combine the beetroot juice and salt together in a pan and bring the mixture up to the boil. Remove from the heat and allow to cool a little, then add the gelatine and stir until dissolved. Set the mixture aside and leave to cool
4
Meanwhile, prepare the truffle sauce. In a large bowl, mix together the truffle oil, minced truffle, soy sauce, mirin, water, juices and seasoning. Stir until combined, then check the seasoning and set aside until required
5
Once cool, transfer the beetroot mixture to a blender and blitz to form a smooth, thick sauce. Pass through a fine sieve and set aside until ready to serve
6
Using a very sharp knife, thinly slice the hamachi into 16–20 pieces. Place a small dab of kizami wasabi in the centre of each piece of fish and curl into a spiral or flower shape
7
To serve, spoon a line of truffle sauce across each serving plate and arrange the hamachi pieces over the top. Drain the courgette from the pickling mixture and divide between plates, spooning dots of the beetroot sauce across each one. Scatter over the edible flowers, asparagus tips, nameko mushrooms, radish petals and daikon cress to garnish and serve immediately
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Hamachi usuzukuri – yellowfin sashimi with truffle ponzu
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© Great British Chefs 2019