Yukari-Cured Hamachi

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 1 yellowtail hamachi fillet, about 900 g (2 lb)
  • 50 g


Place the hamachi on a board and cut down either side of the pin bones. Remove the belly quarter and reserve for another application. Remove the skin and any blood line from the loin— you should have about 500 g (1 l