Monday, February 4, 2013
After begging for the recipe (not really), they graciously agreed to allow me to share this on HWM.
When they lived in California, Tara and her co-worker would go to this fancy restaurant after work for appetizers and drinks. Their favorite hors d'oeuvre were these delicious (and expensive) Hamachi Shooters.
Sashimi grade Hamachi (yellow tail tuna) or Sake (salmon) or Ahi Tuna
Sorry, there are not specific amounts. Tara suggest starting with a little of everything, mixing and then tasting so you can adjust to your personal preference.
Slice the Hamachi small (or whatever protein you have chosen)
To serve, pour a little bit of the ponzu sauce in the bottom of the glass or serving bowl. Add the protein, and then top with a tiny sprinkle of Sea Salt and a light drizzle of Truffle Oil.