Lunch
Doenjang-Cured Hamachi Crudo with Charred Shishito, Black Garlic Oil & Crispy Rice Cracker
Paper-thin slices of pristine hamachi lightly cured in doenjang (Korean fermented soybean paste) for 45 minutes, finished with black garlic oil, charred blistered shishitos, crispy rice crackers, and drops of yuzu-ponzu. Minimalist plating, maximum flavor.
484calper serving
18gprotein
43gcarbs
31gfat
50min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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