Kanpachi Carpaccio* Recipe
amberjack, dashi ponzu, shiso oil, fried leeks, scallion, watermelon radish
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Shiso Oil
In a small saucepan, heat the vegetable oil over medium heat. Add the shiso leaves and cook for about 2-3 minutes until they are crispy. Remove the leaves and strain the oil into a bowl. Set aside.
Fry the Leeks
In the same oil, fry the sliced leeks until they turn golden brown and crispy. Remove them from the oil and place them on paper towels to drain excess oil.
Slice the Kanpachi
Using a sharp knife, slice the Kanpachi fillet thinly against the grain. Arrange the slices on a plate.
Assemble the Carpaccio
Drizzle the dashi ponzu sauce over the sliced Kanpachi. Sprinkle with salt and pepper to taste. Top with fried leeks, sliced scallions, and thinly sliced watermelon radish.
Finish with Shiso Oil
Drizzle the prepared shiso oil over the top of the carpaccio for added flavor.
