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Chef Jason Knibb of Nine-Ten Restaurant  La Jolla, CA
Chef Jason Knibb
Nine-Ten Restaurant
910 Prospect St
La Jolla, CA 92037
(858) 964.5400
Hamachi Sashimi with Pickled Shiitakes, Scallion Vinaigrette and White Shoyu
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Hamachi Sashimi with Pickled Shiitakes, Scallion Vinaigrette and White Shoyu
Chef Jason Knibb of Nine-Ten Restaurant – La Jolla, CA
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

Pickled Mushrooms:

1 ounce extra virgin olive oil
1 clove garlic
2 shallots, sliced into rings
1 bay leaf
1 teaspoon black peppercorns
1 bunch thyme
1 pound baby shiitake mushrooms
2 cups dry white wine or vermouth
2 cups white wine vinegar
2 cups seasoned rice wine vinegar
¼ cup soy sauce

Scallion Vinaigrette:

1 cup scallions, thinly sliced
¼ cup rice wine vinegar
1 teaspoon sesame oil
½ cup extra virgin olive oil
½ cup soy sauce

White Shoyu Gel:
8 grams agar-agar
500 grams white shoyu

To Assemble and Serve:
1 pound sashimi-grade hamachi
1 bunch upland cress
Sea salt

METHOD

For the Pickled Mushrooms:

In a medium-sized sauté pan on medium-high heat, add olive oil, garlic, shallots, and spices. Sauté for 3 to 5 minutes, stirring often. Add the mushrooms and cook for 1 minute. Add the wine or vermouth, vinegars and soy sauce. Bring to a boil and let cook for 1 minute. Put the mixture into a container to let cool at room temperature. Reserve chilled.

For the Scallion Vinaigrette:

Combine the scallions, rice wine vinegar, sesame oil, olive oil, and soy sauce, and let stand for 15 minutes. Reserve.

For the White Shoyu Gel:
In small sauce pan, combine agar-agar with half of the shoyu and blend with a handheld immersion blender for 1 minute. Bring the liquid to a boil, stirring frequently. Let simmer for about 1 minute and then stir in the rest of the shoyu. Put the liquid into an ice bath and cool until the liquid is ice cold and solid (about 3 to 4 hours).

Remove the gel from the container and break into chunks. Put the shoyu gel into a blender and blend until smooth and creamy. Pour the purée into a shallow half hotel pan, put into a vacuum machine, and vacuum the purée to remove the air bubbles. Transfer the puree to a squeeze bottle and reserve at room temperature.

To Assemble and Serve:
Slice the hamachi into 1/8-inch thick slices (should yield about 24 slices). Arrange 6 slices, laying vertically, in a long line. Place the shiitake mushrooms in and around the hamachi slices. Spoon the scallion vinaigrette over the hamachi and horizontally around the fish. Garnish the plate with dots of the shoyu gel on and around the hamachi. Place the cress on the hamachi and the plate. Season with sea salt.   


 
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