Bamboo Bull River Recipe
Served raw, dressed with honey pepper mignonette made with yuzu koshu and white shoyu.
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Ingredients
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Bamboo Bull River (raw fish)
Honey Pepper Mignonette with Yuzu Kosho and White Shōyu
Finish & Garnish
Method
Bamboo Bull River (raw fish)
Prepare fish
Keep the fish chilled until just before slicing. Using a very sharp sashimi or chef's knife, trim any sinew and slice the fish into 1/8–1/4-inch (3–6 mm) slices against the grain. Arrange slices on a chilled plate in a single layer or slightly overlapping.
Lightly season the arranged slices with the fine sea salt and the 1/8 tsp freshly ground black pepper. Set aside while you make the mignonette (5 minutes).
Honey Pepper Mignonette with Yuzu Kosho and White Shōyu
Combine ingredients
In a small bowl, whisk together the white shōyu and rice wine vinegar until combined. Add the honey and whisk until fully dissolved.
Whisk in the yuzu kosho thoroughly so it disperses into the dressing. Taste and adjust: if it’s too salty, add a few drops more vinegar; if you want more heat, add up to 1/4 tsp extra yuzu kosho.
Stir in the minced shallot and 1/2 tsp freshly ground black pepper. Let the mignonette rest for 2–3 minutes to mellow and allow flavors to marry.
Finish & Garnish
Scatter microgreens or thinly sliced scallion over the dressed fish. Serve immediately with lemon or lime wedges on the side for those who want a bright citrus squeeze.
If you have leftover mignonette, serve it on the side so diners can add more. Consume immediately; do not hold raw fish at room temperature for more than 30 minutes.