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Hamachi Crudo With Creamy Tofu, Smoked Hon Shimeji Mushrooms, Pickled Hearts of Palm, Crisp Burdock

Here we have a Japanese inspired appetizer that’s a great way to start your elevated dinner party. The richness of the fish is balanced with the brightness for the hearts of palm and the umami flavor of the smoky mushrooms. Here the tofu acts as a creamy dressing that is enhanced by the crisp texture of the burdock root. Finishing the Hamachi with caviar just bring the dish to another level that’s a sure way to impress your guests.



  • Yellowtail (Hamachi) 1 #

  • Yuzu kosho .25 oz.

  • Water 2 oz.

  • Paddlefish caviar 1 oz.

  • Micro cilantro as needed

Smoked Smeji Mushroom:

  • Smeji Mushroom (clean) 5 #

  • Thyme 1 bu.

  • Soy 2 cups

  • Rice vinegar 2 cups

  • Garlic (mince) 2 tbsp.

  • Liquid smoke (diluted) 1 tbsp.

Hearts of Palm:

  • Hearts of palm (rinsed well) 5#

  • Kombu 2ea

  • Ginger .5 #

  • Soy 3 cups

  • Rice vinegar 1 cup

  • Yuzu juice 1 cup

  • Lemongrass (crushed) 2 ea.

  • Water 1 cup

Crisp Burdock:

  • Burdock root 1 ea.

  • Canola Oil as needed

Tofu Puree:

  • Tofu (silken) 2 ea.

  • Sesame oil 4 tbsp.

  • Pickled ginger .5 c

  • Pickled ginger juice .5 c

  • Salt / cayenne


For the Mushroom: In a medium to high heat roast the mushroom until deep golden brown. Add thyme and garlic and just sweat the garlic. Deglaze with the vinegar and soy sauce. Boil for 3-5 minutes and add the smoke liquid. Reserve. Note: keep mushrooms submerged in liquid for later use. Keeps for up to 2 weeks.

For the Hearts of Palm: Rinse the fresh hearts of palm well in running cold water for about 3 minutes. Cover in Kombu, Ginger, Soy, Rice vinegar, Yuzu juice, Lemongrass and Water. Cook until fork tender. About 20 minutes. Note: IF you can’t source fresh hearts of palm you can utilize canned but bring the liquid to a boil and cover the heart of palm as they are already tender. Note: keep hearts of palm submerged in liquid for later use. Keeps for up to 2 weeks.

For the Burdock: Using a peeler, make long flat strips of the root (with the skin) and soak in water. Fry at 300 degrees until. Golden brown. Season with salt and reserve.

For the Hamachi: Mix the yuzu kosho with water to make a light dressing. Slice the Hamachi an 1/8 of an inch thick and reserve.

For the tofu puree: Add all ingredients to a blender and puree on high. Should be thick and creamy. Reserve.

To Plate: Add 1 tbsp. of the tofu puree as the base of your plate. Top the puree with the slice fish (3-4oz.). Coat the surface area of the Hamachi with the dressing and top with several pieces of hearts of palm and smoked mushroom. Top with crisp burdock and several leaves of micro cilantro. Finish the dish with caviar and serve immediately.

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