My usual hamachi crudo, this time layered with crisp sweet-tart Mutsu apple. Mixed equal big splashes of apple cider vinegar and fish sauce, then a touch of toasted sesame oil. Spoon around the fish, then top with scallion, Thai chili pepper, toasted sesame, and dried purple shiso leaves. Serve with steamed rice for a light meal or on its own as an appetizer / fancy snack.
I got a couple branches of fresh purple shiso from the farmer’s market (assawagafarm!) in the early fall, plucked out the leaves and laid them out in a single layer on a sheet pan. Let the shiso air-dry in a cool, kinda drafty area. The leaves will at first turn limp but will become crisp-dry after about 3-4 days. Crumple them into a clean jar for future toppings. I sometimes do the same with parsley leaves too.
Did you know Mutsu apple is a cultivar first grown in Aomori Prefecture, in the Tōhoku region of Japan? I just found out 🤓. And if you know, Aomori + Tōhoku is special to me!
Hamachi from newdealfishmarket 🐟