Lunch

Doenjang-Cured Hamachi Crudo with Charred Shishito, Black Garlic Oil & Crispy Rice Cracker

Name: Doenjang-Cured Hamachi Crudo with Charred Shishito, Black Garlic Oil & Crispy Rice Cracker
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade hamachi loin; 3 tbsp white doenjang paste; 1 tbsp yuzu juice; 2 tbsp soy sauce; 1 tbsp mirin; 8 shishito peppers; 4 cloves black garlic, minced; 3 tbsp neutral oil; 1 tbsp roasted sesame oil; 4 nori-wrapped rice crackers (store-bought); sea salt; micro shiso; 1 tsp white sesame seeds

Paper-thin slices of pristine hamachi lightly cured in doenjang (Korean fermented soybean paste) for 45 minutes, finished with black garlic oil, charred blistered shishitos, crispy rice crackers, and drops of yuzu-ponzu. Minimalist plating, maximum flavor.

484cal 18gprotein 43gcarbs 31gfat 50min prep 25min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Pescatarian Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Pescatarian Lunch Recipes Meals Under 500 Calories Rice Recipes