Dallas isn’t exactly the first place that pops into mind when you think of authentic, high-quality sushi. But nestled in the bustling McKinney Avenue, I stumbled upon a true gem: Namo. It’s a world away from the cowboy boots and Tex-Mex I’d been enjoying, a serene escape into the art of Edomae-style Omakase. Think of it as the sushi equivalent of a meticulously crafted tasting menu – a curated experience guided by the chef’s expertise and the freshest seasonal ingredients.
Stepping into Namo is like entering a tranquil Japanese garden. The rustic décor, with its natural wood accents and calming ambiance, immediately sets the stage for a mindful dining experience. Forget the loud, flashy sushi spots; Namo is all about quiet appreciation and respect for the craft.
While the Omakase menu is the star, I decided to explore their à la carte offerings, drawn in by the promise of their Hamachi. And let me tell you, it didn’t disappoint. The Hamachi, also known as Yellowtail, was melt-in-your-mouth perfection. The slices were thick, glistening with freshness, and possessed a buttery smooth texture that practically dissolved on my tongue. It was a testament to the quality of the fish and the chef’s skillful preparation. Each bite was a burst of clean, delicate flavor, a perfect balance of subtle sweetness and savory umami. It was easily the best Hamachi I’ve had outside of Japan.
Beyond the exceptional Hamachi, I observed the Omakase experience unfolding at the counter. The chef’s precise knife work and the artful presentation of each nigiri piece were mesmerizing. I could see the passion and dedication that went into every dish, further solidifying my impression of Namo as a truly special place.
Namo isn’t just a restaurant; it’s an experience. It’s a place to slow down, savor each bite, and appreciate the artistry of Japanese cuisine. Whether you’re a seasoned sushi aficionado or simply looking for a memorable dining experience, Namo is a must-visit in Dallas. Just be prepared – after tasting their Hamachi, you might find yourself craving a return trip sooner than you think.
Recreating a Taste of Namo: My Humble Hamachi Attempt
Inspired by the melt-in-your-mouth Hamachi at Namo, I’ve attempted to capture a sliver of that magic at home. While nothing can truly replicate the experience of freshly sourced fish and a master chef’s touch, this recipe offers a delicious way to enjoy Hamachi in your own kitchen. Remember, the key to great Hamachi is sourcing the freshest fish you can find. Ask your fishmonger for sushi-grade Hamachi and don’t be afraid to ask questions about its origin and freshness.
Why You’ll Love This Namo Style Homemade Hamachi
Incredible Flavor: Fresh Hamachi has a naturally buttery and delicate flavor that’s perfectly enhanced by the simple, savory sauce. It’s melt-in-your-mouth delicious!
Easy to Make: This recipe is quick and easy, making it ideal for a weeknight treat or a casual get-together with friends. No complicated techniques or hard-to-find ingredients required.
Healthy and Delicious: Hamachi is packed with healthy omega-3 fatty acids and protein, making this dish both flavorful and nutritious. Enjoy a guilt-free indulgence!
Restaurant-Quality at Home: Impress your family and friends with a dish that tastes like it came from a high-end sushi restaurant, all from the comfort of your own kitchen.
So, grab some fresh Hamachi, mix up the easy sauce, and get ready to experience the magic of homemade Hamachi. You’ll be hooked after the first bite!
Table of Contents
Chef’s Notes: Zesty Yellowtail Teriyaki
- For the best texture, always pat the yellowtail fillets completely dry before seasoning. This helps create a crisp, golden sear when cooking.
- Cooking the garlic in oil before adding the fish infuses the dish with a rich, aromatic depth. Just be sure to monitor it closely to avoid burning.
- If you prefer a stronger yuzu kosho kick, start with 1/2 teaspoon and adjust according to your spice tolerance. A little goes a long way!
- To achieve a beautifully thickened sauce, allow it to simmer and reduce slightly after adding the liquid ingredients. This helps coat the fillets evenly for a glossy finish.
- Serve this dish with a bowl of steamed rice or a side of stir-fried vegetables for a well-rounded, satisfying meal.
- For an extra layer of umami, try finishing the dish with a light drizzle of sesame oil or a sprinkle of toasted sesame seeds.
Zesty Yellowtail Teriyaki
Elevate your dinner experience with this reimagined yellowtail teriyaki infused with a vibrant yuzu kosho kick. Inspired by classic Japanese flavors, this dish dazzles with a perfect balance of tang, spice, and umami that will excite both casual cooks and culinary enthusiasts. Ready in just 20 minutes, its glossy sear and bright garnish make it ideal for an effortless weeknight meal or an impressive dinner party centerpiece. Enjoy a culinary journey that’s as healthy as it is delicious!
4
servings5
minutes15
minutes314
kcal20
minutesKeep the screen of your device on
Ingredients
- Fish Coating
4 fillets yellowtail approximately 6 oz each
1/4 tsp freshly cracked black pepper
2 Tbsp all-purpose flour lightly dusted to remove excess
2 Tbsp neutral cooking oil such as canola
2 cloves garlic thinly sliced
2 Tbsp unsalted butter
- Alternative Ingredients
Yellowtail Fillets: Substitute with striped bass mahi-mahi, or trout for a similar texture.
Black Pepper: White pepper can be used if a milder spice is preferred.
All-Purpose Flour: Rice flour works well for a gluten-light coating.
Neutral Cooking Oil: Can replace with vegetable or grapeseed oil.
Unsalted Butter: Use dairy-free margarine if butter isn’t desired.
Sake: Dry sherry or a light white wine may serve as a replacement.
Mirin: A mix of white wine vinegar with a pinch of sugar can mimic its sweetness.
Soy Sauce: For a gluten-free option try tamari.
Sugar: Honey or maple syrup can be used in equal measure.
Yuzu Kosho: Combine lemon zest with a dash of red chili flakes and a drop of lime juice as an alternative.
Green Onions: Chives can offer a subtle onion flavor if needed.
Directions
- Ingredient Prep – Begin by assembling and measuring all your ingredients, ensuring the yellowtail fillets are patted dry and ready. Slice garlic and finely chop green onions, setting the stage for a streamlined cooking process. Spend about 5 minutes gathering everything to keep your work area organized and efficient.
- Sauté – Generously season the dried yellowtail fillets with 1/4 tsp cracked black pepper and lightly coat them in all-purpose flour, shaking off any excess. Heat 2 Tbsp of neutral oil in a nonstick pan over medium-high heat, then add the sliced garlic to infuse the oil for around 2 minutes. This step not only boosts flavor but also primes the pan for a perfect sear.
- Fish Cooking – Carefully place the fillets into the heated pan with the skin-side down, cooking each side for approximately 4 minutes until they develop a lovely golden crust. Turn the fillets gently to ensure even browning, then reduce heat slightly as you add the sauce components. Pour in the sake, mirin, soy sauce, sugar, and optional yuzu kosho along with unsalted butter, letting the mixture simmer for about 3 minutes so it thickens and clings beautifully to the fish.
- Finishing Touches – Once the sauce has enriched the fish with its glossy sheen, spoon it over the fillets for enhanced flavor in every bite. Sprinkle the finely chopped green onions generously over the dish before removing from heat. Optionally, serve immediately with a side of steamed rice or lightly stir-fried vegetables to complete this delightful meal.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- measuring cups and spoons
Notes
- For optimal results, ensure the fish is completely dry before seasoning to get a crisp exterior. The dish pairs wonderfully with steamed rice or lightly sautéed greens, and a squeeze of fresh lemon can brighten the flavors even more. For an extra twist, add a sprinkle of toasted sesame seeds or a drizzle of sesame oil just before serving to elevate the dish further. Enjoy the balance of spicy, tangy, and savory notes in this one-pan marvel.
Nutrition Facts
- Calories: 314kcal
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 591mg
- Potassium: 725mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 4g
- Protein: 36g
- Vitamin A: 273IU
- Vitamin C: 3mg
- Calcium: 61mg
- Iron: 1mg
FAQs: Zesty Yellowtail Teriyaki
Can I use a different type of fish for this recipe?
Yes! If yellowtail is unavailable, you can substitute it with striped bass, mahi-mahi, or trout. These fish have a similar texture and will work well with the teriyaki sauce.
What can I use instead of yuzu kosho?
If you don’t have yuzu kosho, try a blend of lemon zest, a pinch of red chili flakes, and a drop of lime juice. This combination will mimic the citrusy heat that yuzu kosho provides.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by swapping out the all-purpose flour for rice flour and using tamari instead of soy sauce.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the sauce in advance and store it in the refrigerator for up to three days. Reheat gently before using.
How can I make this dish spicier?
To increase the heat level, add extra yuzu kosho or a pinch of red pepper flakes to the sauce. You can also serve it with a side of spicy pickled ginger or wasabi.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to maintain the texture of the fish and prevent it from drying out.
