Hamachi Sashimi with White Soy Ponzu, Wasabi, and Olive Oil

Adapted by StarChefs.com
November 2011
Yield: 60 Servings

INGREDIENTS:

White Soy Ponzu
200 grams white soy sauce
1 6-inch x 6-inch square kombu
100 grams lemon juice
100 grams lime juice
50 grams orange juice
50 grams yuzu juice
3 cloves garlic
White Soy Ponzu Fluid Gel
7.5 grams agar agar
Hamachi Sashimi
8 pounds hamachi, preferably chu toro belly
Olive Oil Powder
250 milliliters Spanish olive oil
65 grams tapioca maltodextrin
Wasabi Fluid Gel
500 grams water
1 pound nama wasabi
7.5 grams agar agar
To Assemble and Serve
black pepper
Chopped parsley

METHOD:

For the White Soy Ponzu:
Put the soy sauce, kombu, lemon, lime, and orange and yuzu juices into a container. With a microplane, grate the garlic into the ponzu. Put the ponzu in the refrigerator and rest for 5 days.

For the White Soy Ponzu Fluid Gel:
Put ice in a large stainless steel bowl and put a smaller stainless steel bowl over the ice. Put a 2-quart pot on the stove and turn heat on to low. Blend 500 grams of the White Soy Ponzu in a blender. Slowly sheer in the agar agar, then blend on high for 10 seconds and transfer to the pot. Bring to a boil and remove immediately from the heat. Transfer to the bowl and allow gelée to harden. Remove gelée from bowl and place in blender and mix until smooth.

For the Olive Oil Powder:
In a stainless steel bowl, mix the olive oil and maltodextrin together and whisk vigorously until it forms a powder.

For the Hamachi Sashimi:
Portion the hamachi into saku blocks. (Saku block preparation can be found at any Japanese market that sells fish.) Slice the hamachi into sashimi slices roughly ¼-inch thick. Sizes will vary depending on the cut of the saku block but the hamachi portion should equal 55 grams.

For the Wasabi Fluid Gel:
Blend the water and wasabi together on high for 2 minutes. Pass the liquid through a fine-meshed strainer. Put ice in a large stainless steel bowl and put a smaller stainless steel bowl over the ice. Put a 2-quart pot on the stove and turn heat on to low. Blend 500 grams of the Wasabi Water in a blender on level 5. Slowly sheer in the agar agar, then blend on high for 10 seconds and transfer to the pot. Bring to a boil and remove immediately from the heat. Transfer to the bowl and allow gelée to harden. Remove gelée from bowl and blend until smooth.

To Assemble and Serve:
Plate hamachi slices in a line down. Plate a nickel-sized portion of Ponzu Fluid Gel to the right of each piece. Plate a dime-sized portion of Wasabi Fluid Gel to the right of the Ponzu Fluid Gel. Plate a line of Olive Oil Powder and garnish with black pepper and parsley.