{"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":"kombujime-hiramasa-sashimi-smoked-hiramasa-bone-dashi-kalamansi-aged-soy-coriander-oil-sherry-barrel-oil-osetra-caviar-baby-cucumber","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/it\/ricette\/kombujime-hiramasa-sashimi-smoked-hiramasa-bone-dashi-kalamansi-aged-soy-coriander-oil-sherry-barrel-oil-osetra-caviar-baby-cucumber\/","title":{"rendered":"Kombujime Hiramasa Sashimi \/ Smoked Hiramasa Bone Dashi \/ Kalamansi &#038; Aged Soy \/ Coriander Oil \/ Sherry Barrel Oil \/ Osetra Caviar \/ Baby Cucumber"},"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>Kombujime Hiramasa Sashimi \/ Smoked Hiramasa Bone Dashi \/ Kalamansi &amp; Aged Soy \/ Coriander Oil \/ Sherry Barrel Oil \/ Osetra Caviar \/ Baby Cucumber<\/h4>\n<p>A dish designed for 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;\">From Chef:<\/span><\/p>\n<p class=\" translation-block\">\u201cI chose the lower loin of the Hiramasa for this dish because its higher fat content makes it ideal for sashimi. The kombujime technique further enhances both its flavour and texture, making it perfect to enjoy raw.<br>I also wanted to make full use of the backbone and head to create a dashi that intensifies the natural flavour of the fish while ensuring that no part goes to waste. This approach highlights the value of using the whole fish and showcases a more sustainable way of cooking.\u201d<\/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>Ingredienti <\/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 Hiramasa lower loin<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Kombu, as needed<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>10 g Osetra caviar<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 baby cucumber<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Coriander oil, as needed<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>Sherry barrel-infused oil, as needed<\/b><\/li>\n<\/ul>\n<p class=\"p1\"><b>Dashi<\/b><\/p>\n<p class=\"p1\"><b>Ingredienti<\/b><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 Hiramasa backbone<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 Hiramasa head<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 onion<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 garlic clove<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g ginger<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>50 g soy sauce<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>20 g 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>20 g kalamansi<\/b><\/li>\n<li class=\"li1\"><span class=\"s1\"><\/span><b>1 litre filtered water<\/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>Method<\/strong><\/p>\n<ul>\n<li class=\"p1\">Roast the Hiramasa head and backbone in the oven at 180\u00b0C, then smoke them with cherry wood chips for approximately 20 minutes.<\/li>\n<li class=\"p1\">Transfer the head and backbone to a saucepan together with the onion, garlic, ginger, filtered water and soy sauce.<\/li>\n<li class=\"p1\">Cook over low heat for 20 minutes without allowing the stock to boil. Remove from the heat and leave to rest for a further 10 minutes.<\/li>\n<li class=\"p1\">Strain through a superbag or a fine filter to remove any impurities.<\/li>\n<li class=\"p1\">Using the residual heat, add the kombu and katsuobushi and allow to infuse for a further 20 minutes.<\/li>\n<li class=\"p1\">Strain once again and lightly thicken with xanthan gum.<\/li>\n<li class=\"p1\">Refrigerate for at least 24 hours, then add the kalamansi juice just before serving.<\/li>\n<\/ul>\n<p class=\"p1\"><strong>Preparing the Hiramasa<\/strong><\/p>\n<ul>\n<li class=\"p1\">Wrap the lower loin in kombu for at least 3 hours to enhance its flavour and improve its texture.<\/li>\n<\/ul>\n<p class=\"p1\"><strong>Plating<\/strong><\/p>\n<ul>\n<li class=\"p1\">Slice the Hiramasa into sashimi portions of approximately 15 g each and arrange them in the centre of a deep plate.<\/li>\n<li class=\"p1\">Pour the chilled dashi around the sashimi.<\/li>\n<li class=\"p1\">Finish with drops of coriander oil and sherry barrel-infused oil. Garnish the fish with Osetra caviar, thin slices of baby cucumber and fresh microgreens.<\/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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