Kansha Mother’s Day Kaisen Platter Recipe
Our Kansha Mother’s Day Kaisen Platter is the ultimate treat for seafood-loving moms. Featuring our chef’s curated selection of six West Coast and Japan-sourced sashimi, fresh Oysters, Kanpachi Crudo, and Smoked Hokkaido Scallop.
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Ingredients
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Sashimi Selection
Fresh Oysters
Kanpachi Crudo
Smoked Hokkaido Scallops
Method
Preparation
Prepare Sashimi
Slice the salmon, tuna, yellowtail, mackerel, sea bream, and octopus into thin pieces and arrange them decoratively on a large platter.
Prepare Fresh Oysters
Shuck the fresh oysters and place them on the platter with an ice bed for freshness.
Make Kanpachi Crudo
Thinly slice the Kanpachi and place it on a plate. Drizzle with lemon juice, sprinkle with sea salt, and top with chopped chives.
Prepare Smoked Hokkaido Scallops
Heat olive oil in a skillet, add scallops, and sprinkle with smoked paprika and black pepper. Cook for 1-2 minutes on each side until just cooked through, then remove from heat.
Assembly
Assemble the Platter
On a large serving platter, arrange the sashimi, fresh oysters, Kanpachi crudo, and smoked scallops. Garnish with microgreens or edible flowers for an elegant touch.