Miso-Marinated Hamachi Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
145 kcal
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Course
Main Course
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Cuisine
Japanese
Miso-Marinated Hamachi Bowl
Description
This recipe starts by preparing a marinade composed of soy sauce, mirin, sake, and miso paste heated briefly to meld flavors, then cooled before adding freshly grated ginger. Sashimi-grade yellowtail is sliced thinly and layered in a glass container with this marinade, allowing the fish to absorb the mixture’s delicate umami and mildly sweet notes during refrigeration for 30 minutes up to two hours. The marinating process softens the fish’s texture slightly while adding depth of flavor.
The bowl is finished with fresh garnishes including shiso leaves, green onion, and toasted white sesame seeds, which contribute herbal, aromatic, and nutty elements. The combination enhances the natural taste of the lightly marinated hamachi slices, making for a nuanced and elegant dish suitable as light lunch or dinner.
Ingredients
- 1 lb Yellowtail read the blog post for how to defrost frozen sashimi-grade hamachi; you can substitute salmon or kanpachi/amberjack, sashimi-grade, aka hamachi
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
For the Seasonings
- 2 Tbsp mirin
- 2 Tbsp sake
- 4 Tbsp soy sauce (use gluten-free soy sauce for GF)
- 2 Tbsp miso paste any miso would work, but adjust the amount based on the type; I recommend slightly sweet Hikari Miso Enjuku Koji Miso
For the Garnish
- 10 shiso leaves aka perilla, ooba
- 1 green onion or scallion
- ¼ tsp white sesame seeds toasted
- ginger optional; you can make homemade pickled sushi ginger, sushi preparation called gari
Instructions
- Gather all the ingredients.
To Make the Marinade
- Peel and grate 1 knob ginger and measure 1 tsp ginger (grated, with juice).
- In a small saucepan, combine 2 Tbsp mirin, 2 Tbsp sake, and 4 Tbsp soy sauce.
- Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then, turn off the heat and add 2 Tbsp miso.
- Whisk to combine the miso with the sauce. Then, add the grated ginger and mix all together. Set aside to let cool completely.
To Cut the Hamachi
- With a sharp (sashimi) knife, cut 1 lb sashimi-grade yellowtail (hamachi) into 5-mm slices.
To Marinate the Hamachi
- In a glass deep container (with a lid), put some marinade on the bottom and start placing some of the hamachi slices in a single layer. Then, drizzle some of the marinade on top.
- Place more hamachi slices on top followed by more marinade.
- Once you finish with all the hamachi slices, close the lid and refrigerate for 30 minutes or up to 2 hours maximum; otherwise, it gets salty.
To Prepare the Hamachi Bowl
- Cut 1 green onion/scallion into fine rounds.
- Wash 10 shiso leaves (perilla/ooba) and pat dry with a paper towel. Remove 4 leaves and set aside for serving. Roll up the remaining shiso leaves.
- Cut the rolled shiso into chiffonade and separate them loosely.
- Prepare individual 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 a shiso leaf on top of the rice in each bowl.
- Place the sashimi slices on top of the rice. Garnish the bowls with ¼ tsp toasted white sesame seeds, chopped green onion, the shiso chiffonade, and sushi ginger (gari) on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 712mg | 30% |
| Potassium | 494mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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