Hiramasa Kingfish Sashimi
Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi
Chef JT Vuong of Rule of Thirds | New York
Yield: 2 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Tofu Misozuke:
8 ounces firm tofu
Barley miso
Salt
Cucumber Kasuzuke:
400 grams sake kasu
80 grams saikyo miso (white miso)
80 grams sugar
50 grams mirin, plus additional as needed
25 grams sake, plus additional as needed
Salt
Cucumbers
Sanbaizu Gelée:
130 grams dashi
10 grams sugar
25 grams soy sauce
90 grams rice vinegar
3 sheets gelatin, bloomed
Hiramasa Kingfish:
Salt
½ cup sake
½ cup mirin
2 sheets kombu
One 8-ounce Hiramasa kingfish fillet
Hay
To Assemble and Serve:
Finely chopped umeboshi
Micro marigolds
METHOD:
For the Tofu Misozuke:
Cut tofu into thirds. Using weights or heavy pots and pans, press and drain tofu for at least 1 hour. Wrap tofu in cheesecloth, place in hotel pan, and heavily coat with barley miso until completely covered. Lightly sprinkle salt on top. Press parchment paper over top. Cover loosely and refrigerate 1 month.
For the Cucumber Kasuzuke:
In a bowl, combine sake kasu, miso, sugar, mirin, sake, and 15 grams salt. Mixture should be the consistency of dark miso. Add more mirin and sake, if needed. In a hotel pan, rub cucumbers with salt and let sit 20 minutes. Heavily coat salted cucumbers with sake mixture until completely covered. Press parchment paper over top. Cover loosely and refrigerate 1 week.
For the Sanbaizu Gelée:
In a pot over medium heat, combine dashi, sugar, soy sauce, and vinegar. When sugar dissolves, remove from heat and whisk in gelatin; cool completely. Pass mixture through a chinois, cover, and refrigerate to set.
For the Hiramasa Kingfish:
Lightly salt flesh side of Hiramasa. In a shallow half-hotel pan, combine sake and mirin; soak kombu 15 minutes. Transfer kombu to cutting board. Top 1 sheet with Hiramasa and palce second sheet on fish. Tightly wrap in plastic and refrigerate 2 hours; discard kombu. Using wooden skewers, spear fish perpendicularly into a fan shape. In a hotel pan, place hay and light on fire. Place a wire rack on top to create a grill. Sear fish, skin side down, until lightly browned. Remove from heat and cool immediately. Discard skewers and refrigerate fish.
To Assemble and Serve:
Remove Tofu Misozuke from barley miso. Temper and stir into smooth paste. Remove Cucumber Kasuzuke from sake kasu mixture. Rinse and thinly slice cucumbers. Cut Hiramasa into ¼-inch-thick slices. Swipe tofu paste across the side of fish slices. Arrange on chilled serving dish. Pour Sanbaizu Gelée over fish and lay cucumber strips on top. Garnish cucumber with umeboshi. Finish with marigold leaves.
