Japan Sake and Shochu Makers Association | JSS
Try out this refreshing hamachi (yellowtail amberjack) and olive oil carpaccio, perfect for summer.
The leaves of olives contain polyphenols, which have a strong antioxidant effect and improve the quality of the fish. The fish has a great bite and a refreshing taste, so we recommend making a carpaccio which makes the most of the flavors of the ingredients. The combination of olive oil and hamachi, is very addicting!
This dish is perfect with a glass of light and smooth sake or a fruity sake!
| 80g of hamachi (for sashimi) |
| 1 radish |
| 10g of black olives |
| (A) 1 tablespoon of olive oil |
| (A) 1 teaspoon of lemon juice |
| (A) 1/2 teaspoon dashi soy sauce |
| (A) A pinch of herb salt |
| (A) A pinch of black pepper |
| A pinch of chervil |
Step 1:
Slice radish and black olives.
Step 2:
Slice the hamachi into thin slices.
Step 3:
Mix all of (A) in a bowl.
Step 4:
Serve (Step 1), (Step 2) and some chervil on a plate and pour (Step 3) over top.
Tip: Black olives are a great topping and add to the gorgeous look!
