Hamachi Belly Tataki Recipe: A Master Sushi Chef's Guide

Hamachi belly, or yellowtail belly, is a prized delicacy in the world of sushi. Its rich, buttery texture and melt-in-your-mouth fattiness make it a truly luxurious ingredient. This isn't your average sashimi; Hamachi belly tataki elevates this already exceptional fish to a whole new level of culinary artistry. The gentle searing of the surface creates a delightful contrast between the warm, slightly crisp exterior and the cool, tender interior, enhancing the natural sweetness and umami of the fish. A carefully selected marinade further intensifies the flavor profile, creating a symphony of taste that's both delicate and bold.

This recipe, guided by the techniques of a master sushi chef, will walk you through each step of creating this exquisite dish, from preparing the hamachi belly to crafting the perfect accompanying ponzu sauce. Ready to embark on a culinary journey that will tantalize your taste buds and impress your guests? Let's dive into the detailed, step-by-step process.

Tools Needed

Ingredients

  • Hamachi belly
  • Kosher salt
  • Japanese pepper
  • Ponzu sauce
  • Soy sauce: 10 liters
  • Rice vinegar: 2 liters
  • Yuzu juice: 300cc
  • Onions
  • Wakame seaweed

Step-by-Step Instructions

Step 1. Prepare and Sear the Hamachi Belly

  • Prepare the hamachi belly by removing the gill part. This is a follow-up to the previous video where the shape was discussed.
  • Cut the belly side (fatty part) into 25-50 cm pieces.
  • Season the hamachi belly with a little kosher salt.
  • Sear the hamachi belly in a pan, ensuring even cooking. Press down to cook evenly.
Cut the belly side (fatty part) into 25-50 cm pieces.Season the hamachi belly with a little kosher salt.Sear the hamachi belly in a pan, ensuring even cooking. Press down to cook evenly.
Prepare and Sear the Hamachi Belly

Step 2. Prepare the Ponzu Sauce

  • The recipe involves soy sauce, rice vinegar, and yuzu juice. The chef uses a ratio of 10 liters soy sauce, 2 liters rice vinegar, and 300cc yuzu juice.
Prepare the ponzu sauce: The recipe involves soy sauce, rice vinegar, and yuzu juice. The chef uses a ratio of 10 liters soy sauce, 2 liters rice vinegar, and 300cc yuzu juice.
Prepare the Ponzu Sauce

Step 3. Slice and Arrange the Hamachi

  • Slice the seared hamachi belly thinly.
  • Arrange the sliced hamachi belly on a plate.
  • Drizzle the ponzu sauce over the hamachi belly.
  • Garnish with onions and wakame seaweed (optional).
Slice the seared hamachi belly thinly.Arrange the sliced hamachi belly on a plate.Drizzle the ponzu sauce over the hamachi belly. Garnish with onions and wakame seaweed (optional).
Slice and Arrange the Hamachi

Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide

Tips

  • The belly side of the hamachi is fatty, similar to tuna.
  • Don't use too much pepper.
  • Sear the hamachi belly until the desired level of doneness is achieved.

Nutrition

  • Calories: varies
  • Fat: variesg
  • Carbs: variesg
  • Protein: variesg

FAQs

1. Can I use frozen hamachi belly for this recipe?

It's best to use fresh hamachi belly for optimal flavor and texture. Frozen hamachi can result in a slightly less desirable outcome.

2. What type of oil is best for searing the hamachi?

A high-smoke-point oil like canola or grapeseed oil is ideal for searing the hamachi belly without burning.

3. Can I make the ponzu sauce ahead of time?

Yes, the ponzu sauce can be made ahead of time and stored in the refrigerator for up to 3 days.


Creating Hamachi Belly Tataki is a rewarding culinary experience that showcases the delicate beauty of this prized fish. With its stunning presentation and unforgettable flavor, this dish is sure to become a new favorite. Enjoy the fruits of your labor and savor the exquisite taste of your perfectly prepared Hamachi Belly Tataki!