Hamachi usuzukuri – yellowfin sashimi with truffle ponzu

by Hideki Hiwatashi
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Ingredients

Fish & Shellfish

  • 180g of hamachi fillet

Fruit & Vegetables

  • 10g of asparagus
  • 40g of courgette
  • 180g of beetroot juice
  • 15g of truffle, minced
  • 20ml of lime juice
  • 4 asparagus spears, tips only, sliced in half
  • 1 red radish, or red mooli, sliced into petal shapes

Speciality Ingredients

  • 4g of kizami wasabi
  • 1 handful of nameko mushrooms
  • edible flowers

Store Cupboard

  • 40g of sugar
  • 1 pinch of salt
  • 1g of powdered gelatine
  • 20ml of soy sauce
  • 1 pinch of black pepper
  • 1 pinch of salt

Oils & Vinegars

  • 80ml of rice vinegar
  • 15ml of truffle oil

Beverages

  • 40ml of water
  • 10ml of yuzu juice
  • 8ml of mirin

Salad & Fresh Herbs

  • daikon cress