Hamachi Sashimi w/ Wasabi Yuzu Sauce…

I have to admit that I was inspired to make this dish upon seeing one of Nobu’s signature dish, “Yellowtail w/ Jalapeño”.

It’s a simple dish to prepare and is absolutely delicious with the richness of the of the hamachi being complimented by the the different flavors of cilantro, wasabi, yuzu, soy and the spice of the jalapeño.

I top each slice of hamachi “yellowtail” with a thin slice of jalapeño and a leaf of cilantro sitting in a pool of wasabi yuzu sauce which is soy based and has slight hints of sesame and poppy seed.

Yuzu is an east Asian citrus fruit, with flavors that can be best described as a cross between a grapefruit and a Mandarin orange, and is used frequently in Japanese cuisine.  In Korea, it’s called yuja “우자” and is quite often used to make yuja cha “유자차” or yuja tea.

Although this dish was originally inspired by Nobu, I have tried to make this my own with a different sauce and different presentation.  For those that are curious about Nobu’s version, it can easily be Google’d.

~ by TYR Photo on January 5, 2012.