Recipe
Salmon Crudo
About
Bring raw-bar elegance to your table with this refined Salmon Crudo, developed by the chefs at the ZWILLING Cooking Studio. Fresh, high-quality salmon is sliced using a razor-sharp MIYABI slicing knife—a key technique that preserves the delicate texture of the fish—and paired with a soft, jammy egg yolk cured in Kikkoman Double Fermented Shoyu and Mirin.
Drizzled with a zesty Kikkoman Ponzu dressing and topped with paper-thin radish and cucumber slices, this dish presents a harmonious balance of citrus brightness, rich savory umami, and clean, silky textures in every bite.
Ingredients
SALMON
12 ounces high-quality salmon appropriate for raw service, thoroughly chilled
SHOYU-CURED EGG YOLKS
3 pasteurized egg yolks
½ cup Kikkoman Double Fermented Shoyu
¼ cup Kikkoman Mirin
PONZU DRESSING
3 tablespoons Kikkoman Ponzu
1 tablespoon neutral oil
1 teaspoon fresh lime juice
¼ teaspoon Kikkoman Toasted Sesame Oil
GARNISH
2 Persian cucumbers
3 radishes
Directions
- Combine soy sauce and mirin in a shallow container.
- Carefully separate the egg yolks and place into the cure without breaking them.
- Refrigerate for approximately 4–6 hours, gently turning if necessary.
- Remove when the exterior has firmed, but the center remains soft and jammy.
- Combine all dressing ingredients.
- Using a very sharp MIYABI slicing knife, cut chilled salmon across the grain into clean, even slices.
- Use one continuous pulling stroke wherever possible rather than sawing through the fish.
- Arrange salmon on chilled plates.
- Spoon a small amount of ponzu dressing over each portion.
- Add a small amount of soy-cured yolk.
- Finish with paper-thin cucumber, radish, shiso, and sesame.
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