Seared Hamachi

The tasty tuna recipe is courtesy of chef Ken Lumpkin of Umai.

Seared Hamachi with Ponzu

3 oz. hamachi tuna


7 T yuzu juice (or lemon juice)

7 T dark Japanese soy sauce

5 T rice vinegar

5 t mirin (sweet rice wine for cooking), alcohol cooked off

1 T tamari soy sauce

1/4 cup bonito flakes

1 inch length of konbu (dried seaweed)


1/2 t ground star anise

1/2 t ground cardamon

1/2 t ground cumino

1/2 t ground celery seed

1/2 t ground mustard seed

For ponzu sauce, combine all ingredients and mix well. Refrigerate for 24 hours. Strain and serve.

Mix all five spice rub ingredients together. Coat the fish with rub and pat off excess. Sear for 30 seconds on each side and set aside.

Pool the ponzu sauce in the plate. Thinly slice the Hamachi and fan out in the sauce. Garnish with julienne fresh vegetables.

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