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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Dry Aging the Kanpachi
Start by rinsing the Kanpachi fillet under cold water and patting it dry with paper towels. Rub the fillet generously with kosher salt, covering all surfaces. Wrap the fillet tightly in cheesecloth or a clean kitchen towel and place it on a wire rack set over a baking sheet. Refrigerate for 12 days, ensuring the temperature is maintained between 34°F to 38°F (1°C to 3°C).
- 2
Preparing to Serve
After 12 days of dry aging, remove the Kanpachi from the refrigerator and unwrap it. Rinse off the salt and pat it dry again. Trim any discolored or excessively dry edges if necessary.
- 3
