sashimi grade hamachi (yellowtail)yuzu koshogood quality olive oilyuzu juice (you could substitute lemon or lime juice)sea salt ( I used Portuguese fleur de sel)
see the full story at norecipes.comPut a plate in the freezer for a few minutes to get it very cold. Using a very sharp knife, and cold hands, slice the hamachi into thin slices. Place the hamachi on the chilled plate then place a small dab of
yuzu kosho on each slice. Drizzle with olive oil, a couple of splashes
of yuzu juice and then sprinkle some sea salt on top. Serve immediately.
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