Serves 10
INGREDIENTS
1 ½ lb. Hamachi belly
½ oz. Cracked black pepper
½ oz. Cracked pink pepper
½ oz. Szechuan pepper
¼ oz. Shichimi pepper
1.5 oz. Course Sea Salt
10 pieces Brioche Buns
¼ lb. Micro Greens
1 Japanese Cucumber
2 Coarsely Shave Carrots
2 Tbsp. Sesame Oil
2 tsp. Sugar
4 Tbsp. Sake
2 oz. Soy Sauce
Toasted sesame seed
Chili pepper flakes
Smoker, stovetop model is acceptable
PROCEDURE
Prepare the following one-day before use; refrigerating all items overnight.
Hamachi Pastrami:
Clean Hamachi belly.
Sprinkle course sea salt and all listed peppers. Press on the belly and wrap up in plastic. Place in refrigerator (approximately two-hours).
After two hours, unwrap the Hamachi belly and keep uncovered in the refrigerator for another two hours (to dry).
Heat smoker for about five minutes to get it "smoking".
Remove smoker from heat source and place the Hamachi belly into the smoker for about two hours, then refrigerate.
Japanese Cucumbers:
Cut Japanese cucumber into wedges. Sprinkle course sea salt on cucumber wedges to the take moisture out and to keep them crunchy.
After preparation, place in refrigerator.
Carrots:
Heat the sesame oil in a frying pan and stir fry carrots over high heat.
Add in sugar, sake, and soy sauce.
Cook down until all of the liquid is evaporated.
Toss in sesame seeds and chili flakes.
After preparation, place in refrigerator.
PRESENTATION
On a plate cut the Brioche bun in half.
Wipe off some of the pepper from the bun onto the Hamachi.
Slice Hamachi (thinly sliced) and place on bun.
Top off with micro greens.
Place Japanese pickle and carrot salad next to the sandwich.