Japanese hamachi teriyaki with maitake foam and crispy tosaka seaweed
- Main
- Medium
- 4
- 2 hours
PT2H
Ingredients
Sansho midori oil
- 25g of shiso leaves
- 20g of chives
- 15g of spinach
- 20g of sansho pepper, sansho
- 100ml of vegetable oil
Hamachi
- 240g of hamachi fillet, cut into 4 x 60g pieces
- 100g of shio koji, liquid type
- 10g of potato starch, ideally katakuriko
- 5g of vegetable oil
Maitake mushroom foam sauce
- 150g of maitake mushrooms
- 5g of vegetable oil
- 200ml of soya milk
- 1 garlic clove
- 1g of salt
- 1.5g of xanthan gum
Teriyaki sauce
- 100g of sake
- 200g of hon mirin
- 150g of soy sauce , gluten-free
- 100g of granulated sugar, ideally zarame-tou
Garnish
- tosaka seaweed , fresh
- maitake mushrooms
- granulated sugar, for sprinkling
Equipment
- iSi whip
- salamander
- Thermomix
Method
Start by making the tosaka seaweed garnish. Sprinkle the tosaka seaweed with some sugar and then dehydrate in a dehydrator set to 74°C for 5 hours. This can also be done at a low temperature in an oven
- tosaka seaweed , fresh
- granulated sugar, for sprinkling
Transfer the herbs to a Thermomix along with the sansho and oil. Heat to 45°C and blend for 5 minutes. Alternatively, if you don't have a Thermomix, this can be done by heating the oil with the herbs and then transferring to a high-powered blender and blitzing
- 20g of sansho pepper, sansho
- 100ml of vegetable oil
Strain the green oil through some muslin and set aside
Meanwhile, marinade the sliced hamachi in the shio koji for 30 minutes
- 240g of hamachi fillet, cut into 4 x 60g pieces
- 100g of shio koji, liquid type
To make the maitake mushroom foam sauce, sear the maitake mushrooms in a pan with the oil
- 150g of maitake mushrooms
- 5g of vegetable oil
Add soy milk, garlic and salt and simmer until the garlic has softened
- 200ml of soya milk
- 1 garlic clove
- 1g of salt
Blend the sauce until smooth
Pass the sauce, and then whisk in xanthan gum. Transfer to an iSi cream whipper
- 1.5g of xanthan gum
Remove the hamachi from the shio koji and pat dry. Sprinkle katakuriko on both sides of the hamachi
- 10g of potato starch, ideally katakuriko
Heat a frying pan with the oil and fry the hamachi on both sides over a high heat
- 5g of vegetable oil
Brush the hamachi with the teriyaki sauce, and then grill until glossy under a salamander grill or regular grill. Grill the maitake mushrooms for garnish as well, until brown and crispy
To plate, serve the grilled yellowtail on a bed of seaweed and grilled maitake, and add a side of foamed maitake mushroom sauce and a drizzle of green oil
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Japanese hamachi teriyaki with maitake foam and crispy tosaka seaweed
