This recipe is a variation of one I've done in the last few years.  The original has basil, lemon, and more of a Mediterranean feel to it.  This recipe is more a pacific rim type dish.  It has the asian flavors that are subtle and yet the Californian flavors of summer with tomatoes, grapes and herbs.  If there was a dish that I just love because of the freshness and just clean flavors, this has to be one of them.  Its not an overly complicated dish, but you get different flavors literally with each bite.  You have the tomato water, which is rich in tomato flavor, then you have hamachi with koji and topped with shiso-kosho.  The next bite could have fresh crunchy grapes with pickled mushrooms.  And you have the different varieties of fresh and roasted tomatoes.   The dish has a lot going on in simplistic way.  This recipe could be one of my signatures if I had one.  Here is the recipe I hope you enjoy!

 

1 lb of hamachi large diced seasoned with 1 tbsp of rice koji


Pickled mushrooms (see recipe)

10 grapes shaved thin
1/4 cup of chopped Chinese celery


Shiso- kosho
4 oz of shiso
2 Thai chiles
1 jalapeño
1 orange juiced and zest
2 lemons juiced and zest
3 limes juiced and zest
1 tsp of garlic, sesame oil, white soy

Tomatoes
2 green zebras sliced
3 indigo quartered
4 cherry red tomatoes halved
4 yellow tomatoes halved

1 cup of baby yellow tomatoes roasted
1 tbsp of olive oil and 1 sprig of rosemary


Tomato water (consommé) 
700g tomatoes
1 tbsp of koji (liquid)
Salt if needed

8 oz of chives blanched 

1 1/2 cups of vegetable oil

For the Tomato water

Juice tomatoes in a vegetable juicer.  Then take juice and place in a pot, heat over low heat. Simmer for 15 min until solids separate from the liquid.  Remove from heat skim the pulp from the top.  Then strain through a fine mesh strainer that is lined with cheese cloth or coffee filter.  You should be left with a clear tomato broth.  Place in an ice bath until completely cooled.  Then season with liquid koji and salt if needed. 

Preheat oven to 400 degrees,

Place yellow tomatoes in a small roasting pan with olive oil, salt, and rosemary.  Roast for 25-30 minutes, tossing them periodically.  Take out and let them cool to room temperature.

For the Shiso Kosho

In a small food processor place, shiso, chili's, jalapeno, garlic, and zest.  Pulse for 30 seconds.  Then place the contents into a mixing bowl.  Then add the juice from all the fruit, sesame oil, and white soy.  Cover and set aside until ready to use.

Chive oil

Take chives and blanch for 15 seconds and then place in an ice bath.  Drain chives and place in a blender with oil.  Blend until completely pureed, then strain through a fine mesh strainer naturally with out pushing the pulp with a spoon or ladle.  Then place in a squirt bottle until ready to use.

To Finish,

Place diced hamachi in a small bowl and season with 1 tbsp of rice koji.  Then take all of the heirloom tomatoes except the roasted ones and place in a small mixing bowl.  Season with salt and olive oil.  Place 5 to 6 pieces of hamachi in a bowl.  Add a tiny pinch of shiso kosho on top of each piece of hamachi. Place different heirlooms around the bowl.  Add two pieces of roasted tomatoes to each bowl.  Add the sliced grapes to each hamachi.  Place pickled mushrooms around the bowl.  Add the tomato water.  Drizzle chive oil around the bowl.  Finish with chive flowers and micro arugula.  Serve and enjoy!

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