Hamachi Crudo (Yellowtail Carpaccio): A Delicate Taste of Japan

 

Hamachi Crudo (Yellowtail Carpaccio): A Delicate Taste of Japan

Hamachi crudo, also known as yellowtail carpaccio, is a stunning Japanese appetizer that highlights the delicate flavor and beautiful texture of yellowtail tuna. Thinly sliced hamachi is dressed with a simple and elegant sauce, allowing the natural sweetness of the fish to shine. This recipe is perfect for showcasing fresh, high-quality ingredients and creating a restaurant-worthy dish at home.

Ingredients:

• ½ pound hamachi (yellowtail tuna), sushi-grade, sliced very thinly (⅛ to ¼ inch thick)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon grated lemon zest
• 1 clove garlic, minced (optional)
• Pinch of red pepper flakes (optional)
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Microgreens or thinly sliced scallions, for garnish (optional)

Instructions:

1. Prepare the Hamachi: Safety first! Ensure the hamachi is sushi-grade, meaning it's been frozen to a specific temperature to kill parasites that can be harmful if consumed raw. If you're not comfortable handling raw fish, ask your fishmonger to slice the hamachi for you. Using a very sharp knife, thinly slice the hamachi against the grain to achieve even and delicate pieces. Aim for slices that are between ⅛ to ¼ inch thick.

2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic (if using), and red pepper flakes (if using). Adjust the amount of red pepper flakes to your desired spice level.

3. Plate and Dress: Arrange the hamachi slices on a chilled serving plate in a single layer or slightly overlapping. Drizzle the prepared dressing over the fish, ensuring each slice is coated lightly.

4. Season and Garnish: Season with a sprinkle of flaky sea salt and freshly ground black pepper to taste. Garnish with microgreens or thinly sliced scallions for added color and texture (optional).

5. Serve Immediately: Hamachi crudo is best enjoyed fresh. Serve immediately after dressing and avoid letting it sit for extended periods, as the citrus juices can begin to "cook" the fish and alter the texture.

Tips:

• Freshness is key: Use the freshest sushi-grade hamachi possible for the best flavor and texture.
• Sharpen your knife: A very sharp knife is crucial for achieving thin and even slices of hamachi.
• Citrus alternatives: If you don't have fresh lemons, you can substitute the lemon juice and zest with equal parts yuzu juice and zest (a Japanese citrus fruit) for a slightly different flavor profile.
• Playing with flavors: Feel free to experiment with different garnishes, such as thinly sliced radish, sesame seeds, or a drizzle of hot chili oil.

Additional Notes:

• This recipe yields approximately 2-3 servings.
• Leftovers are not recommended due to the use of raw fish. However, if you do choose to store leftovers, consume them within 2 hours and store them in an airtight container in the refrigerator. Be aware that the texture and flavor may be compromised.

Hamachi crudo is a simple yet elegant dish that allows the natural beauty and taste of yellowtail tuna to take center stage. With its clean flavors and stunning presentation, it's a perfect way to impress your guests or enjoy a delightful and refreshing Japanese appetizer at home.

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