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Truffled Yuzu Hamachi Crudo – repeat after me – CRUDOS 👏🏻 ARE 👏🏻 A 👏🏻 YEAR ROUND 👏🏻 FOOD. Honestly though, I love serving them when I’m hosting or having holiday parties. I’m going to show you exactly how to make this dish with all my tips and tricks and you will be a professional Crudo Chef in no time! Crudo recipes are also always a show stopper and super easy to make ahead.
Table of Contents
Why You’ll Love Hamachi Crudo
The star of this crudo recipe is the sauce. A sauce can make or break the entire recipe – and this one is AMAZING. I like mine with a little heat. To do this I use the most delicious truffled chili crisps, then add yuzu and mirin for acidity, agave for balance and soy sauce to tie it all together. All of these elements are the perfect base for your silky Hamachi and crispy leeks. You’re going to love 🫶 it!
How To Prepare
Chill to Slice Cleanly – Place your Hamachi in the freezer for 15-20 minutes before slicing. This will fill it up so you will get nice clean slices with no ragged edges or tearing.
Mix Your Sauce Before Slicing – Give your sauce time to marinate! You want to make sure you give your Hamachi Crudo Sauce at least the amount of time it takes to let the fish firm up in the freezer and slice. You can actually make the sauce a day ahead if you want to give it even more time to marinate and get that deep umami flavor.
Leek Matchsticks – Go slow and steady! Try to get these as uniform as possible. Make sure you are using only the white parts because they are sweeter and more delicate, perfect for crisping up and topping your Hamachi Crudo with.
Fry Low and Slow – After the oil comes to the right temp, drop the temperature to medium-low and be patient. Stir occasionally and watch very closely because they do burn easily. Your aim is golden and crisp. If they get brown, they will be bitter.
Don’t Forget to Stain – Straining your sauce removes the pulp and chili flake clumps. It leaves the flavor but makes your dish smooth and velvety. It’s these small touches that make the difference!
🫶 And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- You can replace the hamachi with tuna or salmon. You can even mix and match which is always beautiful.
- If you don’t have truffled chili crisp, you can either just use regular chili crisp or salsa macha. If you happen to have truffle oil you can always add that to the sauce but start very small. Truffle oil is strong and a little goes a long way so be careful!
- Variations
- Nutty Variation: You can toast up some sesame seeds or crushed hazelnuts for a nutty and crunchy pop.
- Colorful Variation: For a beautiful pop of green in this Hamachi Crudo recipe, micro greens go great on top.
🔥Chef Nadia’s Tip🔥
- Placing the fish in the freezer for 15-20 minutes will help you slice it easier.
- You can pre-slice the fish and store in a plate covered with plastic wrap. I recommend doing this no more than 2 hours ahead.
- If you don’t have truffled chili crisp, you can add a bit of truffle oil to some regular chili crisp or salsa macha but start very small. Truffle oil is strong.
- Clean your leeks real well, they can be super dirty. They naturally have some vertical lines, use them as a guide to cut your matchsticks.
The Perfect Pairings
A nice fresh Cucumbertini will pair incredibly well with this Hamachi Crudo sauce. For your main a crispy Chicken Milanese and Caesar Salad with a side of Syrian Rice is a great option. To finish out your night some caramelized Amaretto Peaches will be light and refreshing.
Hamachi Crudo: Questions Answered
I really love the Momofuku Black Truffle Chili Crunch by David Chang.
You can make earlier in the day. If you want to do it a day ahead, I would hold off on the yuzu and add it the day of, but everything else is good to be made the day before.
Always use sushi grade fish. If I can’t find it locally, I buy mine at Riviera Seafood Club.
You absolutely can, but different parts of the recipe have different shelf lives. Wait to assemble it till right beforehand.
The Serranos can be sliced and stored in the fridge in an airtight container up to 7 days ahead. The sauce can be made the day before. The leeks can be fried 4-8 hours ahead of time but store in an airtight container. You can pre-slice the sushi-grade fish and store on a plate covered with plastic wrap, but I recommend doing this no more than 2 hours ahead.
Hamachi Crudo
Equipment
- 1 sauce pan
- 1 good knife
- 1 Bowl
Ingredients
- 6 oz sushi-grade hamachi, actual recipe yields more than what’s plated on the video
- 1 leek, the white part only
- Olive oil for frying
- 3 tbsp soy sauce, you can add 1 more tbsp if you want it saltier
- 1 fresh yuzu, squeezed or 1 tbsp yuzu juice
- 1 tbsp fresh orange juice
- 1 tbsp mirin
- 2½ tsp rice vinegar
- ½ tbsp truffled chili crisp, adjust the chili crisps if you want it more or less spicy
- ¼ tsp agave syrup
- 1 serrano, sliced, one per fish
Instructions
- To make slicing your fish easier, place in the freezer for 15-20 minutes.
- Slice your leeks thinly into matchsticks. Add the leeks to a sauce pan and cover with oil. Place them on the stove on medium-high for 1 minute and then lower to medium-low until the leeks are lightly golden. Watch closely because they burn quickly.
- In a bowl, mix the soy sauce, yuzu, orange juice, mirin, rice vinegar, chili crisp and agave. Let it rest for a few minutes.
- Take your fish out of the freezer and slice to desired thickness.
- Strain the sauce onto a low bowl.
- Arrange your fish into the sauce.
- Top with each slice of fish with a Serrano slice, fried leeks and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
