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Hamachi Ponzu Chili

By Jet Tila

Sliced hamachi on a plate with ponzu sauce and sliced chilisSliced hamachi on a plate with ponzu sauce and sliced chilis

Knife used in this recipe:

Pro Yanagiba knife profilePro Yanagiba knife profile


  • 1/4 lbs. Yellowtail Sashimi Grade, Hamachi

  • 1/2 Cup Ponzu Sauce

  • 2 Tbsp Tobiko Caviar or similar

  • 1 tbsp Sesame Oil

  • 1 Serrano Chili Sliced very thin

  • 5 Cilantro leaves picked

Ponzu Sauce (8 oz):

  • 5oz  High quality light Japanese Soy Sauce

  • 4 oz pure (unseasoned) Rice Vinegar

  • 1 oz Yuzu Juice

  • 1 Tbsp  Mirin

  • Juice if 1/2 Lemon

  • Juice if 1/2 Lime

  • 2”x2” Kombu Strip

  • 1/2 Cup loosely packed Katsuobushi 


Ponzu Sauce:

  1. Combine all ingredients in a medium bowl except bonito flakes and whisk to combine well.
  2. Place the lemon and lime skins after juicing in the bowl, rain in the katsuobushi (bonito flakes).
  3. Cover and let steep and mature in the fridge for up to 3 days.
  4. Strain and you’re ready to use. 

Hamachi (Yellowtail):

  1. Make Ponzu Sauce according to recipe and reserve. 
  2. Pat dry yellowtail with a paper towel. Cut yellowtail into 1/4-inch-thick slices at a 45 degree angle. Set onto a serving plate. ¼ Lbs should be about 5 slices. Drizzle with Sesame oil.
  3. Top each slice of Hamachi with ½ tsp of tobiko.  Thinly slice serrano chili. Place 1 slice of chile on each mound of tobiko. Place a cilantro leaf on the tobiko. 
  4. Drizzle ponzu around the yellowtail but don’t submerge the fish.  Serve immediately.