Kampachi Crudo Recipe
Kampachi Crudo is a Japanese appetizer featuring thinly sliced kampachi fillet typically served raw. This version includes the refreshing crunch of watermelon radish, enhanced by the richness of truffle oil and citrusy yuzu juice, creating a harmonious flavor profile. Here's how to create this elegant dish at home.
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Ingredients
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Ingredients
Method
Directions
Prepare the Kampachi
Using a sharp knife, slice the Kampachi fillet into thin sashimi-style pieces and arrange them on a serving plate.
Prepare the Watermelon Radish
Using a mandoline or sharp knife, thinly slice the watermelon radish into rounds and arrange them on top of the Kampachi.
Make the Truffle Ponzu
In a small bowl, mix the truffle oil, soy sauce, yuzu juice, and sesame oil together until well combined.
Drizzle and Garnish
Drizzle the truffle ponzu over the Kampachi and watermelon radish. Sprinkle with chopped chives, sea salt, and black pepper to taste.
Serve
Serve immediately as an appetizer or light main dish.