Hiramasa Crudo
Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime
Chef Nathan Barnet of Delicious Hospitality Group | New York
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Jalapeño Kosho:
Yield: 2 cups
200 grams jalapeños, stemmed
200 grams jalapeños, halved and seeded
40 grams kosher salt
30 grams orange peel
30 grams grapefruit peel
20 grams yuzu peel
10 grams garlic
Marinated Daikon:
Yield: 75 servings
120 grams kombu
90 grams bonito flakes
200 grams mirin
70 grams white soy sauce
25 grams chardonnay vinegar
10 grams kosher salt
1 kilogram daikon sheets, thinly sliced
Yuzu-Colatura Vinegar:
Yield: 300 grams
120 grams lime juice
30 grams yuzu juice
20 grams colatura di alici
5 grams granulated sugar
5 grams cilantro
3 grams thinly sliced garlic
9 grams chopped lemon zest
9 grams chopped lime zest
Hiramasa:
Yield: 1 serving
200 grams white soy sauce
200 grams mirin
30 grams orange zest
30 grams lime zest
20 grams lemon zest
50 grams sliced hiramasa
To Assemble and Serve:
Yield: 1 serving
3 grams finger lime
1 gram baby cilantro
Maldon salt
Extra virgin olive oil
METHOD
For the Jalapeño Kosho:
In a Vitamix Commercial blender, add all ingredients and purée until smooth. Transfer mixture to an airtight container and let sit 12 hours at room temperature.
For the Marinated Daikon:
In a large pot over medium-high heat, bring 2 kilograms water to a boil. Add kombu and bonito flakes. Remove from heat and let steep 30 minutes. Strain into a large nonreactive container and let cool. Once cooled, add mirin, soy sauce, vinegar, and salt. Stir until well combined. Add daikon, making sure daikon is submerged. Seal and let sit 6 hours at room temperature.
For the Yuzu-Colatura Vinegar:
In a nonreactive container, add citrus juices, colatura, sugar, cilantro, and garlic. Mix until sugar has fully dissolved. Seal and refrigerate 1 hour. In a separate container, add zests and 120 grams Marinated Daikon pickling liquid. Strain, and pour strained mixture into the bowl with citrus zests. Mix to combine, then seal and refrigerate.
