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Hamachi Tartare with Ginger-Yuzu Dressing inspired by O Ya
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Inspired by O Ya
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Hamachi Tartare with Ginger-Yuzu Dressing

Appetizer Dairy-Free
This raw fish preparation showcases yellowtail paired with a ginger-yuzu dressing. Hand-dicing helps maintain the fish's natural texture, while the citrus and ginger elements in the dressing complement the mild, buttery flavor of the hamachi in this Japanese-inspired appetizer.
Prep Time 25 mins
Cook Time 0 mins
Inactive Time 15 mins
Total Time 40 mins
Servings 2

Ingredients

  • 8 oz Sashimi-grade hamachi (yellowtail) (Ask for belly portion if available)
  • 1 small Persian cucumber (Or 1/4 English cucumber)
  • 1 small Shallot (Finely minced)
  • 1 tbsp Fresh ginger (Finely grated on microplane)
  • 1 tbsp Yuzu juice (Or 2:1 mix of lime:orange juice)
  • 2 tsp White soy sauce (Use GF tamari if needed)
  • 2 tbsp Chives (Finely sliced)
  • 1 tsp Wasabi paste (Fresh preferred)

Tools You'll Need

  • Very sharp knife
  • Microplane or fine grater
  • Citrus juicer or reamer
  • Ring mold (optional)
  • Mixing bowls

Chef's Tip

When preparing raw fish dishes, using a cold knife can help create cleaner cuts. Try running your knife under cold water and wiping it dry between cuts to help maintain the fish's texture.

Instructions

  1. Prepare hamachi: Cut into 1/4-inch dice, keeping knife at 45-degree angle. Chill diced fish.
  2. Process vegetables: Mince shallot, grate ginger, and dice cucumber into 1/8-inch pieces. Salt cucumber and drain on paper towels.
  3. Make dressing: Whisk yuzu juice, white soy sauce, and half the grated ginger.
  4. Mix tartare: Gently combine diced hamachi with remaining ginger, drained cucumber, and half the shallots.
  5. Season mixture: Add dressing gradually, tasting for balance. Chill 15 minutes to marry flavors.
  6. Plate immediately: Use ring mold to form tartare, top with remaining shallots, wasabi, and chives.

Plating

Form 3-inch ring of tartare, top with neat lines of wasabi, shallot, and chives. Remove ring carefully.

Storage & Reheating

Consume immediately after preparation. Raw fish preparations should not be stored for later consumption.

About This Recipe

A Japanese raw fish preparation featuring premium yellowtail with ginger-yuzu dressing, inspired by O Ya. Hand-dicing the hamachi preserves its delicate texture and clean flavor. The bright citrus notes and subtle heat from fresh ginger complement the buttery fish in this elegant appetizer.

How did it turn out?

We'd love to hear about your experience making this recipe!