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
2 pinches of salt
1g of powdered gelatine
20ml of soy sauce
1 pinch of black pepper
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