Miso-Marinated Hamachi Bowl

This Miso-Marinated Hamachi Bowl is a simple yet elegant meal you can easily pull

off at home! I'll show you how to defrost the sashimi-grade hamachi, and make this restaurant-quality rice bowl in a short time.

Miso-Marinated Hamachi Bowl

INGREDIENTS

• 1 lb Sashimi-grade yellowtail (Hamachi) (450 g; Read the blog post on how to defrost frozen sashimi-grade hamachi)
• 1 knob ginger (1 tsp grated ginger)

Seasonings

• 2 Tbsp mirin
• 2 Tbsp sake
• 4 Tbsp soy sauce (gluten-free soy sauce for GF)
• 2 Tbsp miso (Any miso would work, but may need to adjust the amount based on the type. I recommend slightly sweet Hikari Miso Enjuku Koji Miso for this recipe)

Garnish

• 10 Shiso leaves (Ooba)
• 1 green onion/scallion
• ¼ tsp toasted white sesame seeds
• sushi ginger (optional)

INSTRUCTIONS

1. Gather all the ingredients.
   

To Make the Marinade

1. Peel and grate ginger. You will need about 1 tsp of grated ginger.
2. In a small saucepan, combine mirin, sake, and soy sauce.
3. Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then turn off the heat and add miso.
4. Whisk to combine the miso with the sauce. Then add grated ginger and mix all together. Set aside.

To cut Hamachi

1. With a sharp (sashimi) knife, cut the hamachi into 5 mm slices.

To Marinate Hamachi

1. In a glass deep container (with a lid), put some marinade on the bottom and start placing Hamachi slices in a single layer. Then drizzle the marinade on top.

2. Then place more Hamachi slices on top followed by the marinade.

3. Once you finish with all the Hamachi slices, close the lid and refrigerate for 30 minutes to 2 hours (2 hrs maximum; otherwise, it gets salty).

To Prepare Hamachi Bowl

1. Cut the green onion/scallion into fine rounds.
2. Wash the shiso leaves and pat dry with a paper towel. Roll the shiso leaves up. Keep some of the shiso for serving.
3. Cut the shiso into chiffonade and separate them loosely.
4. Prepare bowls of steamed rice and set aside so it’s not too hot. Prepare the toppings and take out the Hamachi sashimi from the refrigerator. Place the shiso on top of the rice.
5. Place the sashimi slices on top of the rice. Garnish with sesame seeds, green onion, shiso chiffonade, and sushi ginger on top. Enjoy!

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