Kanpachi Crudo Recipe
Yuzu Kosho, White Soy, Jalapeno, Kahuku Sea Asparagus
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Ingredients
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Crudo Ingredients
Method
Preparation Directions
- 1
Prepare the Kanpachi
Thinly slice the Kanpachi sashimi into bite-sized pieces and arrange them beautifully on a plate.
- 2
Make the sauce
In a small bowl, mix the Yuzu Kosho and white soy sauce together until well combined.
- 3
Prepare the jalapeno
Finely slice the jalapeno, removing the seeds for less heat if preferred.
- 4
Prepare the sea asparagus
Blanch the Kahuku sea asparagus in salted boiling water for about 30 seconds, then shock in ice water. Drain and pat dry.
- 5
Assemble the dish
Drizzle the Yuzu Kosho and soy sauce mixture over the sliced Kanpachi. Scatter the finely sliced jalapeno and blanched sea asparagus on top.
- 6
Garnish and serve
Finish with a sprinkle of sea salt and a few microgreens for garnish. Serve immediately.
