Do you ever wish you could have the taste of Tsunami in your own home? Well now you can! Chef Drew Kawaguchi from Tsunami Restaurant showed us how to make Hamachi Yuzu.
Tsunami flies fish in from all over the world, they have a gluten-free menu and giving back to the community for them is huge. A fantastic restaurant with great values and great food. What’s not to love?
They are 100% owned and operated and are going to be participating in Salt Lake Magazine’s annual 2-day culinary event, Tastemakers. Tastemakers is credited as the summer’s best food, drink, music and entertainment experience. With samples and sips from more than 28 of Salt Lake City’s best restaurants and bars, it’s an event you won’t want to miss!
The event is June 13 and 14t at The Gateway in Salt Lake City, from 5:00-10:00pm. Visit tastemakersutah.com for tickets and more information.
Find a Tsunami near you and explore their menu at tsunamiutah.com.
Tsunami Hamachi Yuzu Recipe
Yield: 8 Miso Spoon Portions
- 4 ounces sashimi grade Hamachi (Yellow Tail), chopped
- 2 fresh radishes, pickled, sliced paper thin, total of 8 rounds (1 per serving)
- 1 tablespoon fresh cilantro, coarse chopped
- 1 green apple, thinly sliced into triangles, total of 8 triangles (1 per serving)
- 1 tablespoon green onion, chopped
- 2 tablespoons fresh mango, chopped
- 1 tablespoon orange tobikko (Flying Fish roe)
- 2 tablespoons Yuzu Vinaigrette (Tsunami makes our own dressings in house)
- To pickle the radishes, place in 2 tablespoons of rice vinegar and 2 tablespoons of water and let sit for minimum of 5 minutes. Rinse and set aside.
- After slicing the green apple, place in a lemon water ice bath to prevent browning
- Combine chopped Hamachi with 2 teaspoons of chopped mango. Add cilantro, onion and citrus vinaigrette and combine.
- Evenly portion mixture into spoons. Top with a slice of apple placed vertically on top.
- Lay radish round against the apple and top with 1/4 teaspoon of tobikko per serving.
- Serve immediately.