Hama Nabe: Baby Yellowtail, Koshihikari Rice, Farm Egg, and Soy Broth

Adapted by StarChefs.com
Yield: 1 Serving


Hamachi Sauce
500 milliliters sake
750 milliliters mirin
500 milliliters soy
55 grams dashi
185 grams garlic
Sesame Relish
85 grams shallots, brunoise
56 grams garlic, brunoise
14 grams Thai chili, thinly sliced
56 grams sesame oil
170 grams oil
To Assemble and Serve
6 grams oil
40 grams hamachi, diced
170 grams rice
15 grams egg yolks
9 grams furikake rice seasoning
2 grams bonito flakes
5 grams negi onions


For the Hamachi Sauce:
Cook the sake and burn off the alcohol. Remove from the heat once the flame has died. Combine the mirin, soy, dashi, and garlic and simmer for 10 minutes. Remove from heat and steep for 15 minutes. Add the sake.

For the Sesame Relish:
Mix the shallots, garlic, chili, sesame oil, and oil. Reserve for service.

To Assemble and Serve:
Heat the nabe cooking pot on the stove with a little bit of oil. Toss the hamachi with 8 grams of the Sesame Relish and season. Just before the oil reaches its smoke point, add the rice. Next add the hamachi. Top with egg yolks, furikake, bonito flakes, and negi.  Serve with a side of Hamachi Sauce, about 48 grams.