# Summer Omakase at Home: O-Toro, Hamachi, Seasonal Vegetables and Chocolate Tahini > A slow, celebratory omakase at home, moving from fragrant rose kombucha and clear dashi through sesame-dressed vegetables, briny shellfish and crisp anchovies to hand-shaped tuna and hamachi nigiri. Summer tomatoes and berries keep the meal bright, with a dark chocolate-tahini finish under toasted coconut and cacao nibs. - URL: https://www.chezjk.com/recipes/at-home-omakase-dashi-small-plates-nigiri - Author: Jonathan Katzman - Cooked and photographed: 2024-07-03 - Recipe updated: 2026-10-23 - Serves: 4 servings, as a multi-course tasting menu - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Summer Omakase at Home: O-Toro, Hamachi, Seasonal Vegetables and Chocolate Tahini](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F6abf8517a6ffaac1.jpg) ## Rose Kombucha A small, cold pour brings floral aroma and lively acidity without overwhelming the opening courses. ### Ingredients - 16 fl oz chilled gluten-free rose-flavored kombucha ### Instructions 1. Open the chilled kombucha carefully and pour 4 ounces into each of four small cups just before serving. ### Notes - Choose a nonalcoholic product appropriate for the guests; kombucha can contain trace alcohol. ## Clear Kombu and Bonito Dashi Gentle extraction produces a clear broth with layered marine savoriness and no heavy seasoning. ### Ingredients - 5 cups cold water - 10 g dried kombu - 15 g katsuobushi bonito flakes - 1 tsp gluten-free tamari, plus more to taste - to taste fine sea salt ### Instructions 1. Soak the kombu in the water for 30 minutes. Slowly heat until steaming with small bubbles at the edge, about 15 minutes; remove the kombu before the water boils. 2. Bring the liquid just to a simmer, turn off the heat and add the bonito flakes. Steep for 5 minutes. 3. Strain through a fine sieve lined with damp cheesecloth without pressing. Reserve 1/2 cup for the other components. 4. Season the remaining broth lightly with tamari and salt. Serve about 3/4 cup per person, hot but comfortable to sip. ### Notes - Chill any broth not being used immediately; reheat gently rather than boiling. ## Miso-Dressed Parsnips and Green Beans Sweet, tender parsnips contrast with green beans, while a thin miso dressing ties the vegetables together without making them heavy. ### Ingredients - 6 oz parsnips, peeled and cut into slender 2-inch batons - 8 oz green beans, trimmed and cut into 2-inch lengths - 1 tbsp gluten-free mild white miso - 2 tsp unseasoned rice vinegar - 2 tbsp prepared dashi - 1 tsp toasted sesame oil - 2 tsp toasted white and black sesame seeds - as needed salt for blanching water ### Instructions 1. Bring a saucepan of salted water to a boil. Cook the parsnips for 6–10 minutes, until tender with a little resistance; lift out and drain. 2. Cook the beans in the same water for 4–5 minutes, until tender but not collapsing. Cool briefly in ice water, drain and dry thoroughly. 3. Whisk the miso, rice vinegar, dashi and sesame oil into a pourable dressing. 4. Toss the beans and parsnips with the dressing. Let stand for 10 minutes, then divide among small bowls and scatter with sesame seeds. ### Notes - Dry the vegetables well so the dressing clings rather than collecting as watery liquid. ## Summer Tomato Salad with Basil Ripe tomatoes provide a juicy, acidic pause between richer sesame and seafood courses. ### Ingredients - 12 oz ripe red and yellow tomatoes, cut into bite-size wedges - 2 tsp unseasoned rice vinegar - 1 tsp gluten-free tamari - 2 tsp extra-virgin olive oil - 8 small basil leaves, torn if large - 1 tsp toasted sesame seeds - 8 edible nasturtium petals, optional ### Instructions 1. Whisk the vinegar, tamari and olive oil together. 2. Gently toss the tomatoes with the dressing and let stand for 5 minutes. 3. Divide among small dishes with a little of their juice. Finish with basil, sesame and optional nasturtium petals. ### Notes - Use only flowers grown for eating and free of pesticide treatments. ## Asparagus Gomae Freshly ground sesame makes a textured, nutty coating that complements tender-crisp asparagus. ### Ingredients - 12 oz asparagus, woody ends removed - 3 tbsp toasted white sesame seeds, divided - 2 tsp gluten-free tamari - 1 tsp maple syrup - 1 tsp unseasoned rice vinegar - 1–2 tbsp prepared dashi - as needed salt for blanching water ### Instructions 1. Peel the lower stalks if thick, then cut the asparagus into 2-inch lengths. 2. Blanch in boiling salted water for 2–4 minutes, until vivid green and just tender. Transfer to ice water, then drain and dry thoroughly. 3. Grind 2 1/2 tablespoons of the sesame seeds in a mortar until coarse and slightly pasty. Mix with tamari, maple syrup, vinegar and enough dashi to make a light coating. 4. Toss with the asparagus shortly before serving and finish with the remaining sesame seeds. ### Notes - Keep the dressing thick enough to cling; add dashi a teaspoon at a time. ## Avocado, Ikura and Seaweed Creamy avocado softens the salinity of salmon roe, while toasted nori adds marine depth and texture. ### Ingredients - 2 small ripe avocados - 2 tsp lemon juice - 1 tsp gluten-free tamari - 1 sheet toasted nori, crumbled - 1 tsp toasted sesame seeds - 3 oz ikura with gluten-free seasoning ### Instructions 1. Cut the avocado into rough 3/4-inch pieces. 2. Fold gently with lemon juice, tamari, crumbled nori and sesame seeds, allowing a few edges to soften without mashing everything. 3. Spoon into four small bowls and top with the ikura. Serve immediately. ### Notes - Taste before adding any extra salt; the roe should provide most of the seasoning. ## Oysters with Pepper Tamari A few drops of peppery tamari sharpen the oyster's natural brine without obscuring it. ### Ingredients - 4 live oysters from a licensed shellfish supplier, kept refrigerated - 1 tsp gluten-free tamari - 1 tsp water - 1/8 tsp coarsely ground black pepper - as needed crushed ice for serving ### Instructions 1. Mix the tamari, water and pepper; let infuse for 10 minutes. 2. Scrub the oysters under cold running water. Discard any with broken shells or shells that remain open when tapped. 3. Using an oyster knife and a protective glove or folded towel, shuck just before serving. Remove shell fragments and detach the meat, retaining the natural liquor. 4. Set each oyster securely over ice and add a few drops of pepper tamari. Serve immediately. ### Notes - Raw oysters carry a foodborne-illness risk. For pregnant, immunocompromised or other higher-risk guests, serve fully cooked oysters instead. ## Fried Anchovies with Shichimi Togarashi A very light cassava dusting crisps the delicate fish without creating a heavy crust. ### Ingredients - 8 fresh anchovies, about 6–8 ounces total, headed, gutted and butterflied with backbones removed - 3 tbsp cassava flour - 1/4 cup avocado oil, plus more if needed for a thin shallow-frying layer - 1/2 tsp gluten-free shichimi togarashi - to taste fine sea salt ### Instructions 1. Pat the butterflied anchovies very dry and salt lightly. Dust both sides sparingly with cassava flour, shaking off the excess. 2. Heat a thin layer of avocado oil in a skillet over medium-high heat to about 350°F. 3. Fry in batches without crowding, skin side down first, for about 1–2 minutes per side, until the edges are crisp and the flesh is opaque and reaches 145°F. 4. Drain briefly on a rack and immediately season with shichimi and a little salt. Serve two anchovies per person while hot. ### Notes - Use fresh or thawed raw anchovies, not salt-cured anchovy fillets. ## Seasoned White Sushi Rice Lightly seasoned, loosely shaped rice supports the fish without competing with its flavor or yielding dense nigiri. ### Ingredients - 1 1/4 cups Japanese short-grain white rice - 1 3/8 cups water, or the amount specified by the rice cooker - 3 tbsp unseasoned rice vinegar - 2 tsp honey - 3/4 tsp fine sea salt ### Instructions 1. Rinse the rice gently in several changes of cold water until the water is mostly clear. Drain thoroughly, add the measured cooking water and soak for 20 minutes. 2. Cook in a rice cooker, or bring to a boil in a covered saucepan, reduce to very low heat and cook for about 15 minutes. Remove from the heat and rest, covered, for 10 minutes. 3. Warm the vinegar, honey and salt just enough to dissolve; do not boil. 4. Transfer the rice to a wide nonreactive bowl. Sprinkle over the seasoning and fold with a slicing motion while fanning until glossy and just warm. 5. Cover with a clean, barely damp towel. Allow approximately 18–20 grams of rice per nigiri, enough for 24 pieces with a little extra. ### Notes - Make near the nigiri service and use within 2 hours at room temperature; this lightly acidified home recipe is not validated for extended room-temperature holding. ## Tuna Zuke Nigiri A brief, chilled tamari marinade seasons the lean tuna's surface while preserving its soft interior. ### Ingredients - 6 oz lean tuna sourced and handled for raw consumption - 3 tbsp gluten-free tamari - 1 tbsp sake - 2 tbsp prepared dashi - 1/2 tsp honey - 160 g prepared seasoned sushi rice - 1/4 tsp gluten-free wasabi paste, or to taste ### Instructions 1. Simmer the sake for 1 minute, add the tamari, dashi and honey, and heat just until the honey dissolves. Chill completely. 2. With a sharp knife, slice the tuna across the grain into eight broad pieces about 1/4 inch thick. 3. Marinate the slices in the cold mixture in the refrigerator for 10–15 minutes, turning once. Lift out and blot gently; discard the used marinade. 4. With lightly moistened hands, form eight loose 20-gram rice ovals. Add a tiny dab of wasabi to the underside of each tuna slice, lay it over the rice and press gently to unite them. 5. Serve immediately, two pieces per person. ### Notes - For every raw-fish course, use a supplier who can confirm suitability and any species-appropriate parasite controls; keep fish at 40°F or below until slicing. Marinating does not make raw fish safe. ## O-Toro Nigiri Small pieces of warm rice let the richly marbled tuna soften slightly, making a simple bite feel luxurious. ### Ingredients - 6 oz o-toro tuna belly sourced and handled for raw consumption - 160 g prepared seasoned sushi rice - 1/4 tsp gluten-free wasabi paste, or to taste - 1 tsp gluten-free tamari ### Instructions 1. Keep the tuna chilled while trimming away any tough membrane. Cut across the grain into eight broad slices approximately 1/4 inch thick. 2. Form eight loose 20-gram ovals of just-warm sushi rice with lightly damp hands. 3. Spread a trace of wasabi on the underside of each fish slice, drape over the rice and give one gentle shaping press. Avoid compacting the rice. 4. Brush the tops very lightly with tamari and serve immediately, two pieces per person. ### Notes - Slice only the amount you are about to serve; fatty tuna is easiest to cut cleanly while cold. ## Hamachi Nigiri Cleanly cut yellowtail brings a firmer, gently sweet contrast to the tuna courses. ### Ingredients - 6 oz skinless, boneless hamachi sourced and handled for raw consumption - 160 g prepared seasoned sushi rice - 1/4 tsp gluten-free wasabi paste, or to taste - 1 tsp gluten-free tamari ### Instructions 1. Check the chilled hamachi carefully for bones and trim any tough connective tissue. 2. Slice across the grain at a slight angle into eight broad pieces about 1/4 inch thick. 3. Form eight loose 20-gram rice ovals. Place a trace of wasabi beneath each fish slice and gently shape it over the rice. 4. Brush lightly with tamari and serve at once, two pieces per person. ### Notes - Confirm the supplier's parasite-control requirements specifically for hamachi; freshness alone does not establish suitability for raw service. ## Chocolate-Sesame Tahini Cream Tahini and cocoa make an intensely flavored, silky base that needs only a small amount of maple syrup. ### Ingredients - 1/3 cup well-stirred tahini - 3 tbsp unsweetened cocoa powder - 3 tbsp maple syrup - 1/4 cup warm water, plus more as needed - 1/2 tsp vanilla extract - 1 pinch fine sea salt ### Instructions 1. Whisk the tahini, cocoa, maple syrup, vanilla and salt together. 2. Add the warm water gradually, whisking through the initial thickening until the mixture becomes smooth and glossy. 3. Add more water a teaspoon at a time if necessary to reach a thick, spoonable cream. 4. Divide among four small dessert bowls and chill for at least 30 minutes. ### Notes - Tahini varies in thickness; adjust with water rather than extra syrup unless more sweetness is actually needed. ## Summer Berries with Toasted Coconut and Cacao Nibs Juicy berries brighten the dark tahini cream, with coconut flakes and cacao nibs providing two different kinds of crunch. ### Ingredients - 8 oz strawberries, hulled and sliced - 4 oz blueberries - 1/4 cup unsweetened coconut flakes - 2 tbsp unsweetened cacao nibs ### Instructions 1. Toast the coconut in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden at the edges. Transfer immediately to a plate and cool. 2. Wash the berries and dry thoroughly. 3. Just before dessert service, arrange the fruit over the chocolate-tahini cream and scatter with coconut and cacao nibs. ### Notes - Keep the toasted coconut separate until serving so it stays crisp. ## Overall Timing / Workflow Preparing the cold components first leaves only the oysters, frying and nigiri for service, making a long menu manageable. ### Instructions 1. Up to 1 day ahead: make the dashi, reserve 1/2 cup for dressings and marinade, and refrigerate promptly. Make the chocolate-tahini cream and toast the coconut. 2. About 2 hours before service: prepare the vegetable dressings, blanch the parsnips, beans and asparagus, then cool and refrigerate. Make and chill the zuke marinade. Clean the anchovies and refrigerate them dry. 3. About 60 minutes before service: rinse, soak and cook the rice. Set out small dishes, a sharp slicing knife, a rice paddle, a bowl of water for moistening hands and a clean brush for tamari. 4. Begin service with cold rose kombucha, then gently reheated dashi. Serve the dressed beans and parsnips, tomato salad and asparagus as individual small courses. 5. During the vegetable courses: season the cooked rice and let it cool to just warm. Assemble the avocado and ikura immediately before serving. 6. Shuck and dress the oysters to order. Fry the anchovies immediately afterward and serve them crisp. 7. For nigiri service: slice and marinate the zuke tuna first. Shape and serve each fish course in small batches, keeping unused fish refrigerated and completing rice service within 2 hours of cooking. 8. Finish by topping the chilled chocolate-tahini cream with berries, coconut and cacao nibs. ### Notes - Keep separate utensils and boards for raw seafood and ready-to-eat vegetables. Raw seafood is not appropriate for every guest; arrange fully cooked portions where needed. ## Plating Small, uncluttered dishes give each course its own identity and keep the meal feeling like omakase rather than a buffet. ### Instructions 1. Use small cups for the kombucha and dashi, and shallow bowls for the vegetable courses. Leave generous empty space around each portion. 2. Mound the avocado loosely and spoon the ikura over the top so the roe remains intact and visible. 3. Present one oyster per person, supported securely over ice. Follow with the anchovies on warm, dry plates. 4. Serve two pieces of each nigiri per person on small plates, fish running lengthwise over the rice. Brush rather than pour the tamari so the rice stays intact. 5. Serve dessert in small bowls, leaving some of the chocolate-tahini base visible beneath the bright berries and crisp toppings. ## Leftover Path Keeping seafood, rice, vegetables and crunchy garnishes separate preserves quality and makes safe reuse straightforward. ### Instructions 1. Refrigerate perishable leftovers within 2 hours, or within 1 hour if the room is above 90°F. Cool rice rapidly in a shallow container; discard rice or seafood that has exceeded safe holding time. 2. Do not save shucked oysters for another raw service. Discard served raw seafood, used marinade and any seafood that has warmed during extended table service. 3. Cook unused fish that has remained continuously refrigerated by the next day to 145°F; serve over reheated rice with the remaining vegetables rather than treating it as another raw course. 4. Refrigerate dressed vegetables for up to 2 days and dashi for up to 3 days. Use leftover rice within 1–2 days and reheat until steaming throughout. 5. Refrigerate fried anchovies and eat within 1 day, reheating in a 400°F oven until hot and crisp. Avocado and ikura are best finished the day they are assembled. 6. Keep chocolate-tahini cream refrigerated for up to 4 days, berries separately for 1–2 days, and coconut and cacao nibs airtight at room temperature. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.