cooking for myself · part 51
hamachi crudo · potato parmesan croquettes · yuzu dashi vinaigrette
#hamachi #croquettes #yuzu
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE • HAMACHI CRUDO + POTATO CROQUETTES intro

hamachi, oh how i love you. but the amount of times that i’ve been disappointed with a ~hAmaCHi CRuDo~ at a restaurant is unacceptable. it’s almost become a “standard fancy restaurant” appetizer (at least in LA).

this recipe was inspired by one of the more proper and interesting ‘hamachi crudos’ i’ve had in LA, from Bäco Mercat. it pairs the cold slices of fish with hot potato balls, and who doesn’t love deep-fried cheesy potato vessels to carry slices of yellowtail and avocado.

if you’re in LA, i source my fish from LA Fish Co and Pacific Fresh Fish Co. you can also hit the local asian markets to find some fish suitable for raw consumption.

i’ve been listening to ENAMOUR’s for quite a while now. if you’re into the melodic house/techno scene, you should definitely listen to some of his songs. he’s also quite the cook, he’s got a few cooking videos on his IG channel as well.

HAMACHI CRUDO

serves 4

10 oz - sashimi-grade hamachi
1 - avocado, diced
yuzu dashi vinaigrette (see page )
1 - shallot, minced (optional)
sour cream (preferably crème fraîche)
red yuzu kosho
micro cilantro

method
slice hamachi into sashimi slices
dice avocado and toss with yuzu dashi vinaigrette
before serving, pour vinaigrette over hamachi
pipe sour cream and add yuzu kosho on top
serve with hot potato croquettes


POTATO CROQUETTES

yields 12 balls

2 - russet potatoes, cleaned
2 - egg yolks
0.5 tsp - garlic powder
0.5 tsp - onion powder
0.25 cup - parmigiano-reggiano
0.5 tsp - cornstarch
0.5 tsp - kosher salt
black pepper
frying oil

method
preheat oven to 400F
poke holes in potatoes with a fork, place on oven rack
roast for 60min, flipping half way
remove skin, grate potatoes on large holes of box grater
add remaining ingredients and mix by hand until combined
form into 12 golf-ball-sized balls
moisten hands with water if need be
heat oil to 350F
fry until golden brown, about 3-4min
sprinkle with salt

YUZU DASHI VINAIGRETTE

this stuff is honestly, cracked.

2 parts - yuzu juice
2 parts - dashi concentrate
1 part - extra virgin olive oil

*you can buy bottled shiro dashi instead of making the dashi concentrate

method
combine 2:2:1 ratio of yuzu juice, dashi concentrate (recipe on next page), and olive oil
pour over hamachi, avocado, shallots, etc


DASHI CONCENTRATE

8 cups - water
1 cup - sake
0.75 cup - dried shiitake mushrooms
0.5 - yellow onion, halved crosswise
0.5 head - garlic, halved crosswise
25 g - konbu (about 7 x 7 inches)
0.25 cup - soy sauce
0.25 cup - mirin
3 tbsp - salt
1 tbsp - rice vinegar
1.5 cup / 40 g - bonito flakes
2 tbsp - yondu (optional)

method
combine water, sake, mushrooms, onion, garlic, konbu, soy sauce, mirin, salt and rice vinegar in stockpot and bring to a near boil
add bonito flakes, bring to med-low heat
simmer for 10min, then remove konbu
simmer for another 45min, until reduced by half
strain out solids, and store in fridge for 1 week or freeze for 1 month

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