HAMACHI WITH EXOTIC SPICED SASSAFRAS GLAZE AND BONITO

INGREDIENTS

For the sassafras glaze: 
1 lb fresh sassafras root – chipped
½ gal water
½ cup sugar
½ tsp Hon Dashi
Soy sauce to taste
Shishimi tagarashi to taste
And also: 
1 each side Japanese yellowtail cut into 6"x 1½" Block
Grains of paradise – cracked
Long ground pepper
Maldon sea salt
Sea salt

TO SERVE 

1 cup bonito flakes – fresh shaved
1 cup lemon purée
2 oz. micro shiso
1 cup pickled spruce buds
Day lily flower buds

ELABORATION

Sassafras glaze
Combine and cook gently for 1 hour. Let infuse over night. Next day, reduce to glaze and season with soy sauce and tagarashi.

TO SERVE

Season fish and grill gently on 2 sides. Let rest. Glaze with sassafras and season with grains of paradise, long ground pepper and Maldon salt. Top with bonito flake and shiso. Serve with lemon sauce and pickled spruce buds and day lily buds.