yellowtail crudo
&
spinach ohitashi
Nostalgia comes in strange forms when you grow up in a restaurant. I remember the distinct odor of the fish market we would visit every Monday, how it would cling to my father’s emerald polo shirt inscribed with the name of the restaurant in gold stitching on his lapel. And the food: agedashi tofu, spicy lobster rolls, and of course, yellowtail crudo. This recipe comes from the restaurant albiet a touch less sweet with the addition of small red chiles for an extra kick. I also made a spinach ohitashi on the side, which is simply spinach that has been blanched and soaked in a slightly sweet and salty dashi broth. Make this in the summer to help cool you down.
Ingredients
Yellowtail Crudo
1/2lb yellowtail
1 pint soy sauce
1 pint rice vinegar
1/4 pint yuzu juice (or lemon juice)
2 Tbsp sugar
1 serrano or jalapeno pepper
1 small red pepper
-
Spinach Ohitashi
1 bunch spinach, blanched and squeezed dry
2 cups dashi
2 Tbsp mirin
.5 tsp salt
1 Tbsp usukuchi (light) soy
Slice the yellowtail into 1/4 inch slices and keep cold in the fridge while you prepare the sauce and peppers.
Mix the soy sauce, vinegar, yuzu juice and sugar together until the sugar is completely dissolved.
Slice the peppers as thin as possible.
To assemble, arrange the fish onto a cold plate, cover with the sauce and garnish with the thinly sliced peppers.
Bring the dashi, mirin, salt and soy to a boil and skim any scum that rises to the surface. Cool down to body temperature and pour over the spinach. Place in the fridge until cold, ideally overnight.