Hamachi Poached in Olive Oil - Roth – Culinary Scene

Ingredients

• 12–16 ounces hamachi (Japanese yellowtail) fillet, or tuna
• 2–3 cups extra virgin olive oil
• 8 cloves garlic, unpeeled and crushed
• 3 sprigs rosemary
• 1 teaspoon coarsely ground black pepper
• 2 cups shiitake mushrooms, sliced ¼ inch thick
• 2 Tablespoons vegetable oil
• Kosher salt, to taste
• Togarashi spice, to taste
• 1–2 teaspoons balsamic vinegar
• 1 teaspoon soy sauce
• chives, cut into 1-inch lengths, for garnish