Hamo No Yubiki (Blanched Hamo)

Hamo-Main

INGREDIENTS:

  • Frozen Honekiri Hamo [Item Number: 73960-1], defrosted
  • Bainiku [Item Number: 60823]
  • Shiso leaf, optional

DIRECTIONS:

  1. Fill a pot with water and bring to a boil. Fill a bowl with water and ice.
  2. Blanche Hamo few slices at a time. Once the flesh curls, quickly submerge in ice bath and pat dry with paper towel.
  3. On a plate, lay a piece of shiso leaf and plate hamo. Serve with Bainiku.

 

MTC Recommends:

73960-1Frozen Honekiri Hamo

Hamo is a challenging fish to clean due to its thick and heavy bones distributed throughout the fish. In Japan, chefs prep the fish by thinly slicing the bones, a time consuming process called honegiri .

This item is already pre-cleaned and individually sliced for convenience and ease of use.

Item Number: 73960-1
Package: 24/1.1lbs (about 22pcs)

 

60823Bainiku

Bainiku is made from mashing pitted umeboshi. Great as a toppings or mixed in a sauce.

Item Number: 60823
Package: 24/9.8oz
Origin: Japan