And I made cured Hamachi

Homemade Salt-cured Hamachi

I am a little ambivalent about David Chang and Peter Meehan’s Momofuku recipe book because some of the recipes produce results which are not consistent with the photos. For example, my results for their Onsen Tamago recipe is more consistent with Douglas Baldwin than David Chang.

However, one recipe in the book is spot-on and that’s the Cured Hamachi. I’ve made this from the Momofuku Recipe Book by David Chang and Peter Meehan and it’s been a hit with everyone I’ve served it too.

2011Jan01-SaltCuredHamachi-1

Hamachi is considered a premium fish in Sushi joints because of its oily, buttery texture and a strong, almost smoky taste. While you can eat it with soy, I am usually served a Salt or Ponzu dip at the better Sushi restaurants.

Hamachi is young (about 1-year-old) Yellowtail and not to be confused with Buri, the fully-matured (about 4-year-old) Yellowtail. While available all year, the best season to eat Hamachi is winter.

I won’t go over the recipe here but I would give you my notes and observations so that, hopefully, it would help

2011Jan01-SaltCuredHamachi-3

Joone! is the only other person I know who’s done this so I’ve compared notes with her.

Notes

  • Get just Hamachi Fillet and not the stomach or other parts. You’re making cured Hamachi, so you don’t need the premium parts.
  • For best results, the Hamachi should be bought on the day of serving itself.
  • If you can’t get it on the day, after curing, clean the Hamachi with a dry cloth and wrap in plastic wrap and store in a cold (but not freezing) part of the fridge no more than a day before.
  • Skin off. Totally off. The skin lends an unpleasant taste after the cure, so make sure the fishmonger gets it all off; he will tell you the skin is the best part but that’s him just being lazy. Skin off!
  • After coating with the cure, wrap the Hamachi tightly in the plastic wrap.
  • Optimum timing would be 2.5hrs for a 9oz (255g) piece of Hamachi Fillet but not more than 3hrs.
  • After curing, the fish would be slightly hard, this is part of the curing process.
  • Your knife has to be very very sharp when cutting.
  • The Furikake should be not have other ingredients like shrimp or bonito flakes to distract from the flavor of the Hamachi.
  • While I really like Furikake, I tend not to add a lot. Joone! adds even less than I. 🙂
  • Once you’ve sharpened your knife, sharpen it again before cutting the Hamachi.

2011Feb06-SaltCuredHamachi-4


Posted on 14th May 2011 in Food and Drink, Japanese, Recipes

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There Are 2 Comments

 

Foodieah commented on May 22, 2011 at 6:07 pm


Well done! I tried his too out of the Momofuku book, as I loved it when I had it at my first visit and I wanted to try it myself. It was a success, accompanied by the edamamé pureé which is also in his book. That’s also a must try!


 

ivan commented on May 23, 2011 at 10:24 am


Thank you! I was serving this to rather timid people, so I didn’t want to rock the boat too much with the Edamame puree. But since it’s been a success, I will definitely serve it next time round!


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