Hamachi Crudo (Yellowtail Carpaccio)

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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About the Authors

[{"selector":"#anim-fbbe877a-960a-4512-b9fe-7e0c93482262","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ff8febbb-9a8f-4808-887a-3a4dc2676e9f","keyframes":{"transform":["translate3d(101.48515%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6cf07f74-bae4-486a-b1e1-03c830dd4740","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b60fc573-059c-4d71-9711-abe023300844","keyframes":{"transform":["translate3d(0px, 283.11111%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d72d8d9a-cd81-48bc-98d6-83524d7c1637","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e156ba7d-6fc1-4c90-b9f2-03cd03f0b46b","keyframes":{"transform":["translate3d(0px, 148.41269%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage and Californian and Italian roots. Cook with Us

Hamachi Crudo (Yellowtail Carpaccio)

13

25

Step 1

Make yuzu ponzu mixture or use store-bought version.

Step 2

Combine yuzu ponzu, soy sauce, and garlic in a small bowl.

Step 3

Slice hamachi at 45° angle then top with sliced jalapeno.

Step 4

Drizzle yuzu ponzu mixture over hamachi.

Step 5

Garnish with Ikura and lemon slices, and serve with wasabi.

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