{"id":30732,"date":"2026-03-16T11:24:10","date_gmt":"2026-03-16T10:24:10","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/hamachi-with-soy-baked-leeks-kohlrabi-and-wasabi-in-clear-tomato-broth\/"},"modified":"2026-03-16T14:27:38","modified_gmt":"2026-03-16T13:27:38","slug":"hamachi-with-soy-baked-leeks-kohlrabi-and-wasabi-in-clear-tomato-broth","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/hamachi-with-soy-baked-leeks-kohlrabi-and-wasabi-in-clear-tomato-broth\/","title":{"rendered":"Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth"},"content":{"rendered":"\n
\n

This is the first dish on our 2026 spring menu, a nice, fresh dish and a light start to the spring menu. Hamachi is a fish that is most easily available frozen in Asian stores. It can also be called Seriola or Buri. This recipe is designed for 10 guests as an appetizer. <\/p>\n

Jalape\u00f1o pickled kohlrabi<\/h3>\n
    \n
  • 1 Kohlrabi<\/li>\n
  • 100 g Jalape\u00f1o pickling liquid (Classic 1-2-3 pickling liquid infused with jalape\u00f1o)<\/li>\n<\/ul>\n

    Peel and slice the kohlrabi on a mandolin. Punch out circles with a punch ring and make an incision from the center so they can be shaped into hats. Place the kohlrabi leaves in a vacuum bag together with the jalape\u00f1o layer. Leave to soak for at least 20 minutes. Drain and fold into kohlrabi hats. <\/p>\n

    Tomato broth<\/h3>\n
      \n
    • 500 g Red tomatoes<\/li>\n
    • 500 g Cucumber<\/li>\n
    • 10 g Lime juice<\/li>\n
    • 3 g Bonito flakes<\/li>\n
    • Kohlrabi residues<\/li>\n<\/ul>\n

      Preheat the oven to 250\u00b0C and bake the tomatoes for 30 minutes. Cool the tomatoes for about 10-15 minutes until they are no longer hot. Raw juice the cold tomatoes with the cucumber and leftover kohlrabi in a bowl with bonito flakes and lime juice.
      \nStrain through a sieve, season with salt and keep cold until serving. <\/p>\n

      Miso baked leeks<\/h3>\n
        \n
      • 240 g Leeks<\/li>\n
      • 30 g Miso paste<\/li>\n
      • 30 g Mirin<\/li>\n
      • 30 g Soy sauce<\/li>\n<\/ul>\n

        Remove the outer leaves of the leek and save them for deep frying. Cut the inner part into thin slices and place in vacuum bag with miso paste, mirin and soy. Vacuum pack and bake in steam at 100\u00b0C for 30 minutes. Strain the liquid and save the baked leeks. <\/p>\n

        Peeled tomatoes<\/h3>\n
          \n
        • 15 Cocktail tomatoes<\/li>\n
        • 100 g Jalape\u00f1o pickle liquid<\/li>\n<\/ul>\n

          Crush the cocktail tomatoes and place them in boiling water for about 1 minute until the skin starts to come off. Cool in ice water and leave to cool completely. Peel and cut the tomatoes in half. Just before serving, toss the tomatoes in the jalape\u00f1o sauce. <\/p>\n

          Deep fried leek<\/h3>\n
            \n
          • Leftover leeks<\/li>\n
          • Deep frying oil<\/li>\n
          • Chive powder<\/li>\n<\/ul>\n

            Cut the outer leek leaves into thin strips. Fry at 140\u00b0C until they turn light brown. Place on paper to dry, salt and dust with chive powder. <\/p>\n

            Chive and jalape\u00f1o oil<\/h3>\n
              \n
            • 20 g Chives<\/li>\n
            • 20 g Spinach<\/li>\n
            • 5 g Salt<\/li>\n
            • 100 ml Rapeseed oil<\/li>\n<\/ul>\n

              Blend the chives, spinach, salt and rapeseed oil for 2 minutes until the jug blender gets hot. Strain slowly through strainer so the oil drips through. Pour into dressing bottle with spout for use. <\/p>\n

              Hamachi glaze<\/h3>\n
                \n
              • 60 g Black rice vinegar<\/li>\n
              • 20 g Soy sauce <\/li>\n
              • 15 g Sugar<\/li>\n
              • 10 g Mirin<\/li>\n
              • 20 g Ginger<\/li>\n<\/ul>\n

                Grate the ginger and cook with the rice vinegar, soy, sugar and mirin, reducing until only 1\/3 remains and the consistency is thick. Strain the ginger. Brush the glaze on the hamachi slices just before serving. <\/p>\n

                Wasabi emulsion<\/h3>\n
                  \n
                • 10 g Wasabi<\/li>\n
                • 2 Egg yolks<\/li>\n
                • 10 g Dijon mustard<\/li>\n
                • 20 g sour cream<\/li>\n
                • 200 ml Rapeseed oil<\/li>\n
                • 2 g Wasabi oil<\/li>\n<\/ul>\n

                  Mix the egg yolk, sour cream, Dijon mustard and grated wasabi. Add oil in a thin stream until the mayonnaise becomes thick. Season with salt and vinegar. Fill the piping bag for serving.<\/p>\n

                  Hamachi<\/h3>\n
                    \n
                  • 400 g Hamachi<\/li>\n<\/ul>\n

                    Cut the Hamachi into sashimi thickness. Brush the ginger glaze on the fish slices just before serving. <\/p>\n

                    Garnish<\/h3>\n
                      \n
                    • 1 box Pink phlox<\/li>\n<\/ul>\n<\/div>\n <\/div>","protected":false},"featured_media":30710,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-30732","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nHamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/hamachi-with-soy-baked-leeks-kohlrabi-and-wasabi-in-clear-tomato-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth - 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