{"id":10667,"date":"2026-08-04T09:00:05","date_gmt":"2026-08-04T07:00:05","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?p=10667"},"modified":"2026-08-04T09:00:11","modified_gmt":"2026-08-04T07:00:11","slug":"sashimi-de-hiramasa-kombujime-dashi-de-espinas-ahumadas-kalamansi-y-soja-envejecida-aceite-de-cilantro-aceite-de-barrica-de-jerez-caviar-osetra-pepino-baby","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/es\/recetas\/sashimi-de-hiramasa-kombujime-dashi-de-espinas-ahumadas-kalamansi-y-soja-envejecida-aceite-de-cilantro-aceite-de-barrica-de-jerez-caviar-osetra-pepino-baby\/","title":{"rendered":"Sashimi de Hiramasa kombujime \/ Dashi de espinas ahumadas \/ Kalamansi y soja envejecida \/ Aceite de cilantro \/ Aceite de barrica de Jerez \/ Caviar Osetra \/ Pepino baby"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;RGBA(0,0,0,0)&#8221; width=&#8221;100%&#8221; max_width=&#8221;2560px&#8221; custom_margin=&#8221;-133px||-101px||false|false&#8221; custom_padding=&#8221;0px||46px||false|false&#8221; border_radii=&#8221;on|10px|10px|10px|10px&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h4>Sashimi de Hiramasa kombujime \/ Dashi de espinas ahumadas \/ Kalamansi y soja envejecida \/ Aceite de cilantro \/ Aceite de barrica de Jerez \/ Caviar Osetra \/ Pepino baby<\/h4>\n<p>Plato pensado para fine dining<\/p>\n<h5>Chef Rafael Bergamo<br \/><a href=\"https:\/\/www.instagram.com\/rafa_kuoco\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p><span style=\"font-weight: 400;\">Nota del chef<\/span><\/p>\n<p class=\" translation-block\">He pensado en este plato utilizando el lomo bajo de Hiramasa porque considero que esta parte es perfecta para preparar sashimi gracias a su contenido graso. La t\u00e9cnica del kombujime potencia a\u00fan m\u00e1s su sabor y textura, haci\u00e9ndolo ideal para consumir en crudo.\n\nTambi\u00e9n hemos querido dar uso al espinazo y a la cabeza para elaborar un dashi con el propio pescado, potenciando su sabor y evitando desperdicios, poniendo as\u00ed en valor el aprovechamiento integral del producto.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Ingredientes <\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\"outside\" _builder_version=\"4.27.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|500|||||||\" text_text_color=\"#DBEFFF\" ol_font=\"Apoc-Apoc||||||||\" ol_text_color=\"#DBEFFF\" custom_css_main_element=\"font-weight: 400\u2033 global_colors_info=\"{}\"]<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 lomo bajo de Hiramasa<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Kombu, c\/n<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>10 g de caviar Osetra<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 pepino baby<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Aceite de cilantro, c\/n<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Aceite infusionado en barrica de Jerez, c\/n<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Dashi<\/b><\/p>\n<p class=\"p1\"><b>Ingredientes<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 espinazo de Hiramasa<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 cabeza de Hiramasa<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 diente de ajo<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 diente de ajo<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g de jengibre<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g de soja<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g de kombu<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>10 g katsuobushi<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>10 g de katsuobushi<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 litro de agua filtrada<\/b><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.24.3&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;#02003A&#8221; custom_padding=&#8221;5%|5%|0px|5%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; header_4_font=&#8221;Apoc-Apoc||||||||&#8221; header_4_text_color=&#8221;#DBEFFF&#8221; header_4_line_height=&#8221;1.3em&#8221; header_5_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_5_text_color=&#8221;#DBEFFF&#8221; header_5_line_height=&#8221;1.7em&#8221; header_6_font=&#8221;Apoc-Apoc|100|||||||&#8221; header_6_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p class=\"p1\"><b><\/b><\/p>\n<p class=\"p1\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n<ul>\n<li class=\"p1\">Hornear la cabeza y el espinazo de Hiramasa a 180 \u00b0C. Una vez asados, ahumarlos con escamas de madera de cerezo durante aproximadamente 20 minutos.<\/li>\n<li class=\"p1\">Colocar la cabeza y el espinazo en una olla junto con la cebolla, el ajo, el jengibre, el agua filtrada y la soja.<\/li>\n<li class=\"p1\">Cocinar a fuego suave durante 20 minutos, procurando que el caldo no llegue a hervir. Apagar el fuego y dejar reposar durante 10 minutos.<\/li>\n<li class=\"p1\">Colar utilizando una superbag o un filtro fino para eliminar cualquier impureza.<\/li>\n<li class=\"p1\">Con el calor residual, incorporar el kombu y el katsuobushi y dejar infusionar durante 20 minutos m\u00e1s.<\/li>\n<li class=\"p1\">Colar nuevamente y texturizar ligeramente con goma xantana.<\/li>\n<li class=\"p1\">Reservar en la nevera durante al menos 24 horas y, justo antes de servir, a\u00f1adir el zumo de kalamansi.<\/li>\n<\/ul>\n<p class=\"p1\"><strong>Para el lomo de Hiramasa<\/strong><\/p>\n<ul>\n<li class=\"p1\">Envolver el lomo en kombu durante un m\u00ednimo de 3 horas para potenciar su sabor y mejorar su textura.<\/li>\n<\/ul>\n<p class=\"p1\"><strong>Emplatado<\/strong><\/p>\n<ul>\n<li class=\"p1\">Cortar el Hiramasa en l\u00e1minas de sashimi de aproximadamente 15 g cada una y disponerlas en el centro de un plato hondo.<\/li>\n<li class=\"p1\">A\u00f1adir el dashi fr\u00edo.<\/li>\n<li class=\"p1\">Terminar con unas gotas de aceite de cilantro y de aceite infusionado en barrica de Jerez. Colocar sobre el pescado el caviar Osetra, unas rodajas de pepino baby y decorar con brotes frescos.<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=&#8221;outside&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Apoc-Apoc|500|||||||&#8221; text_text_color=&#8221;#DBEFFF&#8221; link_text_color=&#8221;#FFFFA9&#8243; ol_font=&#8221;Apoc-Apoc||||||||&#8221; ol_text_color=&#8221;#DBEFFF&#8221; custom_css_main_element=&#8221;font-weight: 400&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Kombujime Hiramasa Sashimi \/ Smoked Hiramasa Bone Dashi \/ Kalamansi &amp; Aged Soy \/ Coriander Oil \/ Sherry Barrel Oil \/ Osetra Caviar \/ Baby Cucumber A dish designed for fine dining Chef Rafael Bergamo From Chef: &#8220;I chose the lower loin of the Hiramasa for this dish because its higher fat content makes it [&hellip;]<\/p>","protected":false},"author":1,"featured_media":10660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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