If you enjoy sashimi and new flavors, you need to make this Hamachi Crudo recipe at home! It is a special recipe shared by Chef Takeo Moriyama of Kemuri Japanese Baru, a modern Japanese izakaya restaurant specializing in creative small plates in California. Imagine my surprise when Chef Moriyama invited me to collaborate on sharing his fan-favorite dishes with Just One Cookbook readers. We are a lucky bunch! Here, thinly sliced sushi-grade hamachi is bathed in a bright citrusy sauce and garnished with unexpected toppings. The fish itself is super fresh and buttery, and each bite is an explosion of flavors. While this hamachi crudo looks fancy, I want to assure you that it is actually easy and takes only minutes to put together. Let us show you how to create this amazing appetizer at home!
What is Hamachi Crudo?
Hamachi crudo is a seafood appetizer consisting of yellowtail sashimi dressed in a refreshing vinaigrette sauce and various toppings. As the name implies, the dish is a modern fusion of Japanese and Italian/Spanish cuisines, where it takes inspiration from Japanese sashimi and Italian carpaccio dishes. Hamachi refers to yellowtail (aka amberjack or “buri”), while crudo means “raw” in Italian and Spanish and also refers to any dish of uncooked ingredients, including seafood, fish, meat, and sometimes vegetables that are dressed with olive oil and citrus-based dressing. In the US, you’ll find hamachi crudo on the menus of high-end and casual restaurants that serve creative dishes. It is considered a common and popular dish in places like California and Hawaii, where fresh seafood is abundant. Each chef would prepare the dish with his/her own take on citrus-based dressings and toppings. I’ve tried hamachi crudo which is dressed with Japanese flavors such as sesame oil, yuzu, and rice vinegar, and the ones with Italian ingredients such as olive oil, lemon juice, shallots, and capers. Today, however, Chef Moriyama brings us his unique twist of hamachi crudo, where he marries Japanese flavors with seasonings from other cuisines. He takes the ingredients to bold new heights without compromising on the simplicity of the dish. You’ll be delighted by the bright flavors and the creative combinations.
How to Make Hamachi Crudo
Ingredients You’ll Need
Sashimi-grade yellowtail (hamachi) Vegetables and herbs: red onion, cucumber, jalapeño, garlic, and cilantro Condiments: Sweet chili sauce, fish sauce, rice vinegar, yuzu kosho, ponzu, non-oil aojiso dressing, and neutral-flavored oil. Others: Lime, sugar, kosher salt, black pepper, and fried garlic chips (homemade or store bought)
Ingredient Substitutions & Variations
Overview: Cooking Steps
Hamachi Crudo Cooking Tips
Pickled vegetables and hamachi dressing can be made ahead of time. Refrigerate the vegetables for up to 1-2 days and the dressing for up to 3-4 days. Thinly slice the sashimi-grade yellowtail, roughly ¼ inch (6 mm) thick. You should be able to enjoy a slice of yellowtail along with the toppings in one bite. You shouldn’t have to bite or cut in half before eating it. Slice the chilled yellowtail and prepare the dish right before serving. The raw hamachi should be served chilled and not at room temperature.
What to Do with Leftovers
Hamachi Dressing – Use the dressing for other types of sashimi-grade fish and seafood such as salmon and scallops or cooked shrimp. Quick-Pickled Vegetables – Top on grilled steak or enjoy it with a leafy green salad. Sashimi-Grade Hamachi – It‘s best to consume raw yellowtail fish as soon as possible while it‘s fresh; if you have any leftovers, use it in other recipes like Yellowtail Roll (Negihama Maki), Mosaic Sushi, or Miso-Marinated Hamachi Bowl.
Dining at Kemuri Japanese Baru in Redwood City
Located in downtown Redwood City, California, Kemuri Japanese Baru specializes in creative Japanese izakaya dishes and drinks. It is our favorite local restaurant as the authentic flavors and delicious combinations remind us of restaurants in Japan. We’re so glad that it’s right here in our backyard. You’d need to stop by Kemuri if you are in the area. Our favorite dishes from the restaurant include:
Umami Edamame Kemuri Ceviche Hamachi Crudo Kemuri Green Salad Crispy Chicken Karaage Smoked Hamachi Kama Corn Tempura Garlic Rice & Wagyu Steak Paella Oxtail Udon Yaki Oni Benedict
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
