Teriyaki Hamachi Collar

SAVORY

Mar 14

Seared Maitake Mushroom, Spinach, Sanbaizu, Sambal, Scallion, Sesame Seeds

Chef Greg Inga of Son of a Gun | Los Angeles

INGREDIENTS

Cured Hamachi:
Yield: 1 cup
88 grams kosher salt
175 grams brown sugar
25 grams mirin
50 grams sake
One 8-ounce hamachi collar, cleaned

Teriyaki Sauce:
Yield: 1 pint
130 grams sake
130 grams soy sauce
100 grams mirin
150 grams granulated sugar
16 grams minced garlic

Sanbaizu:
Yield: 1 cup
½ cup rice wine vinegar
½ cup dashi
2 tablespoons soy sauce

To Assemble and Serve:
Yield: 1 serving
Peanut oil for frying
Kosher salt
2 tablespoons grapeseed oil
3 ounces sliced maitake mushroom
½ ounce butter
3 ounces spinach, washed and dried
2 tablespoons sambal
1 tablespoon thinly sliced scallion
Toasted sesame seeds

METHOD

For the Cured Hamachi:
In a mixing bowl, combine salt, sugar, mirin, and sake. On a work surface, massage 3 tablespoons cure onto the fish. Seal in a plastic bag and refrigerate 2 days.

For the Teriyaki Sauce:
In a saucepan over medium-high heat, bring all ingredients to a boil. Reduce to a simmer and cook 2 minutes. Let cool.

For the Sanbaizu:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

To Assemble and Serve:
In a fryer, heat peanut oil to 350°F. Rinse Cured Hamachi and pat dry. Add fish to oil and fry 3 minutes, until golden brown. Season with salt, then let rest. In a sauté pan over high flame, heat 1 tablespoon grapeseed oil. Add mushrooms and sear. Add butter, then season with salt. Cook until mushrooms are tender. Set aside. In the same sauté pan over high flame, heat 1 tablespoon grapeseed oil. Reduce heat and add spinach. Cook until spinach is wilted, then add seared mushrooms back to the pan. Remove from heat and stir in sambal. Set aside. Heat a broiler. Transfer fried fish to a sizzle plate and coat with 2 ounces Teriyaki Sauce. Broil until warmed through, making sure not to burn. Remove from oven, reserving sauce and fish separately. In a small mixing bowl, combine reserved sauce and 2 teaspoons Sanbaizu. Place spinach-mushroom mixture in a serving bowl. Top with fried Cured Hamachi and Sanbaizu mixture. Garnish with scallions and sesame seeds.

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