|
|
|
| Okura Robata Grill & Sushi Bar’s Hamachi Carpaccio |
 |
|
|
|
|
|
|
|
|
 Okura Robata Grill & Sushi Bar’s Hamachi Carpaccio
Serves 1-2
4 oz. sashimi-quality hamachi
1 T. ginger, minced
1 T. shallots, minced
1 T. chives, minced
Soy lemon vinaigrette
(see recipe below)
Pinch of salt and pepper
Soy-Lemon Vinaigrette
1 T. low sodium soy sauce
1 T. freshly squeezed lemon juice
Salt and pepper to taste
3 T. extra virgin olive oil
In mixing bowl, combine soy sauce, lemon juice, salt, and pepper. Whisk continuously while slowly adding oil. Continue to mix until well blended.
Thinly slice hamachi and lay decoratively on plate. Top with ginger, shallots, and chives. Drizzle with vinaigrette and sprinkle with salt and pepper.
Cooking safety tips: Make sure all cutting boards, knives, and hands are exceptionally clean. Plate should be kept cold, and food should be eaten immediately.
|
|
|
|
|
|
|
Email this page
Print this page
