Kombu Dashi and Sesame Hamachi Crudo

Kombu Dashi and Sesame Hamachi Crudo

Prep Time: 1 hour

Cook Time: 2 - 3 minutes

Servings: 2

Ingredients:

• 6 - 8 oz hamachi (yellowtail), thinly sliced at a bias.
• Dried kombu, about 4 inches wide
• 1 cup water
• 1 tsp sesame oil
• 1 ½ tsp tamari (or soy sauce)
• ½ tsp rice vinegar
• ½ tsp mirin
• ½ tsp yuzu juice
• 1 tbsp toasted sesame seeds
• 2-3 green onions, thinly sliced
• 1 sheet nori
• 1 serrano pepper (sub thai red chili pepper or jalapeño), thinly sliced

Directions:

1. KOMBU DASHI: In a small pot, add the water and kombu. Let sit at room temperature for 30 minutes.
2. After 30 minutes, slowly bring to a simmer over low heat, being careful not to let it boil (or the kombu will turn bitter). Once small bubbles start to form and come to the surface, remove from the heat and discard the kombu. Allow the water kombu mixture to cool completely - this is your dashi.
3. Once the dashi is cool, add ½ cup of the dashi to a small bowl. Add in the sesame oil, tamari, rice vinegar, mirin, and yuzu juice and stir. Store in the fridge until you're ready to use.
4. SESAME SCALLION TOPPING: Quickly toast/char the nori sheet by holding it over a gas burner on high heat with a pair of metal tongs for ~ 30 - 45 seconds. Be careful not to hold it too close so it doesn’t light on fire. This step is optional, but develops a more toasty, nuanced flavor.
5. Break up the nori sheet into chunks and add to a small blender/food processor with the sesame seeds. Pulse the mixture until a sandy mixture forms. Pour into a small bowl.
6. Add the thinly sliced green onion to the nori and sesame seed mixture along with a large pinch of salt, rubbing it all together with your fingers until combined.
7. ASSEMBLE: Place the sliced hamachi on a plate, then pour the kombu dashi mixture on top. Sprinkle the sesame scallion mixture over the hamachi. Garnish with thin slices of serrano pepper. Enjoy immediately.