Hamachi Collar with Miso Glaze and Crispy Shallots Recipe

Ingredients:

• 2 Hamachi Collars
• 3 tbsp Shiro-Miso
• 2 tbsp Soy Sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Sugar
• Zest of 1 Lime
• 2 tbsp Yuzu Juice
• 6 Shallots
• 2 tbsp your favorite Furikake
• 1 tbsp Sesame Seeds
• 2 stalks Green Onion
• Neutral oil (for frying)

Instructions:

Preparing Green Onion Curls:

1. Separate green onion tops from bottoms. Use the green part only.
2. Slice vertically through the green onion to create flat planes.
3. Stack the green onion flats on top of each other and slice thinly.
4. Shock in ice water to curl and reserve for garnish.

Preparing Miso Yuzu Glaze:

1. In a bowl, combine shiro-miso, soy sauce, mirin, sake, sugar, and lime zest. Whisk to combine.
2. In a pan over medium heat, bring the mixture to a bubble until it thickens and darkens, about 2-3 minutes.
3. Remove from heat and set aside. Let cool.
4. Once cool, add yuzu juice to taste. Reserve for glazing.

Preparing Shallot Crust:

1. Peel shallots and slice off the tops. Using a mandolin, slice into even rings about 2-3 mm thick.
2. Place shallots in a pot and add neutral oil until just covered.
3. Heat over medium heat, agitating intermittently to prevent burning.
4. Once shallots reach a very light, even golden color, remove from heat and strain through a sieve.
5. Spread drained shallots on trays lined with paper towels, season lightly with salt, and let stand to finish cooking and crisp up.
6. Once cool, transfer to a bowl and crush. Add sesame seeds and your favorite furikake, then combine well.

For the Hamachi Collar:

1. Preheat your broiler.
2. Pat hamachi collars dry with paper towels and place on a tray.
Using a brush, apply an even and liberal coating of the miso yuzu glaze.
3. Place under the broiler for 3-4 minutes, or until the glaze is set and lightly caramelized.
4. Remove from broiler and top immediately with shallot crust while the glaze is still hot and sticky.
5. Garnish with green onion curls.
6. Serve with rice or enjoy alone!