This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho. The salt crystals, provide little bursts of brine on your tongue and the olive oil brings it all together without being greasy.
What’s yuzu kosho you ask? It’s one of my favourite condiments, right up there with Thai sweet chili sauce. It’s made with yuzu rind, green chiles and salt making a rough paste (a bit like wasabi) that’s spicy, salty and intensely citrusy. It’s a little too potent to use like ketchup, but it can be mixed into mayo, dressings, olive oil, soups, sautes, bbq sauces, the list goes on… It is a bit hard to find, but I scoured the Internet and found it here for about 12 bucks. Sounds a bit pricey for such a small bottle, but trust me, it goes a long way.
Well, I’m off to Houston for the rest of the week, so I won’t be posting till I get back on Monday, but I hope everyone has an awesome weekend!
sashimi grade hamachi (yellowtail)
yuzu kosho
good quality olive oil
yuzu juice (you could substitute lemon or lime juice)
sea salt ( I used Portuguese fleur de sel)
Put 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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{ 11 comments }
Have never heard of yuzu kosho but it sounds delicious. And looks delicious too, judging by your photo! Have a fab time in Houston!
Marc, I’m fortunate enough to have a Japanese store within walking distance. I’m going to write down these ingredients and ask the clerk to fetch’em. I love these ceviche-type dishes!
that looks wickedly good. it’s so hot here i’d love to have that whole plate to myself now.
I wonder if the paste is similar to he yuzu paste I was sent from Japan. I need to look at the card because the tube is in Japanese
Gives me the inspiration to crank it open and try something with it. Delicious!
Ahh, this looks mighty tasty! I love your arrangement, beautiful! Hope you have a good time in Houston!
That is so cool looking. The presentation is just outstanding.
Nice… I’ve not made sashimi before but this looks way too easy not to!
you’re food is always obscenely good-looking. it’s a little unnatural.
i’ve gotta get my hands on some yuzu kosho, it sounds like amazing stuff.
Wow, fantastic presentation. I love sashimi too.
If I find hamachi at a reasonable price tonight at Katagiri’s, I’ll give it a go!
I bought 3 tubes of yuzu kosho after eating it in a yuzu shabu-shabu-type dish in Kyoto. It's so goood…especially when I feel a cold coming.
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