After a few hours of particular surgery, brining and freezer firming, I put together a few quick flavors to see how well my sashimi knowledge is progressing. this is a belly of Hiramasa with white Shoyu, Yuzu juice, Beni tade, sorrento lemon oil and some red kosho.
Absurdly silky and delicious. The beauty of Japanese inspired dinners is that there is very little to cook, sadly it is easily double the prep time as everything needs to be subjected to precise steps.
Besides the actual fish what I am most excited about is the collar, those of you who have had a properly made Hamachi kama at a Japanese Restaurant already understand. It is perhaps the most lucious piece of a fish you will eat. I saved my Hiramasa kamas for charcoal grilling misoyaki style. Yum.
Recent Comments