Hamachi Shots - Jaymie

I first encountered these delicious Hamachi Shots at Alexander's Steakhouse in Cupertino, CA.  My version is not as great as the ones I had there, but I continue to recreate the happiness I felt as I downed that first hamachi shot.  This is my interpretation of the Hamachi/Salmon Shooters recipe I found on Tastebook, while searching for hamachi shots for Keegan's 25th birthday dinner.

Since finding this recipe, Keegan and I have made it for his entire family and it has become a Walsh favorite.

Serves 6 people  (or 3 people x 2 shots, 2 people x 3 shots)

The basic ingredients (feel free to add/remove as needed):

6 slices sashimi grade hamachi

1 small slice of ginger, cut into julienne slivers

1 green or red jalapeno, thinly sliced

6 tsp yuzu ponzu sauce

9 sprigs of radish shoots

Hawaiian salt or any other rock salt for taste

truffle oil

Set aside 6 large shot glasses

In each shot glass, add 1 tsp of yuzu ponzu sauce

 Add 2-3 sprigs of radish shoots

Add 1 slice of hamachi

Add 1 slice of jalapeno

In a small pot/pan add a little bit of olive oil and on low heat, cook ginger slivers until light brown

Add 1-2 slices of ginger

Sprinkle with Hawaiian salt and drizzle lightly with white truffle oil

Mix together with chopstick or small spoon until truffle oil is evenly distributed and everything sticks together.

Swirl glass and take the shot!  ENJOY!

One year ago: Southeast Asian Turkey Burgers, Salmon Ochazuke, Spaghetti all a Margherita, Strawberry Nutella Sandwich, Auntie Ellyn and Uncle Todd's Chopped Salad