Japanese Yellowtail Carpaccio. Some days only Japanese will do. All the best Japanese restaurants and takeaways delivered. Japanese Yellowtail Carpaccio Brand Oita Exportation Promotion Council OITA CITY , JAPAN.
Japanese Yellowtail is loaded with fat whereas California Yellowtail is pretty dry, so just make sure you're getting the correct meat.
Now, let's gets started on this homemade Nobu style yellowtail carpaccio dish!
Prepare very thin slices of yellowtail.
You can cook Japanese Yellowtail Carpaccio using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Japanese Yellowtail Carpaccio
- It's 5 pieces of x 4 Japanese yellowtail, thinly sliced.
- You need 1 tbsp of Olive oil.
- It's 1 tsp of Kabosu citrus juice (alternatively, use lemon or lime juice).
- Prepare 1 tbsp of Aojiso (green perilla) dressing.
- It's of Salt & pepper,to taste.
- You need of Parmesan cheese,to taste.
Place the yellowtail on a plate. Sprinkle tobiko, sesame seeds, and green onion on yellowtail. Before serving, sprinkle ponzu sauce and La Yu on yellowtail. Hamachi carpaccio is one of the dishes that looks great and can be served as an appetizer or main course.
Japanese Yellowtail Carpaccio instructions
-
1. Dress the Japanese yellowtail pieces evenly with olive oil, kabosu citrus juice, aojiso dressing and salt and pepper. Sprinkle with parmesan cheese to taste..
- 2. Garnish with parsley to serve..
If you use sashimi-grade hamachi, you can easily make a hearty carpaccio. Try making this dish for parties or celebratory meals. I had some gorgeous hamachi fillets from I Love Blue Sea that were perfect for the job. Hamachi ("yellowtail") is usually a fish to avoid, and thus makes a good stop on our ongoing Sustainable Seafood Tour. I love making carpaccio with Kanpachi.