Dry-aged Kanpachi Recipe

Prepare fish

If using a whole fish, fillet it and remove pin bones, leaving skin on. Pat the fish thoroughly dry with paper towels. Trim into a single uniform block or fillet about 1–1.5 kg total for even drying.

Make dry cure

In a small bowl combine kosher salt (120 g) and granulated sugar (30 g). Mix until homogeneous.

Apply cure

Place a layer of the salt-sugar mix on the bottom of a tray just large enough to hold the fillet. Put the fish on the layer skin-side down (or flesh-side down if you will prefer that orientation), then completely cover the flesh side with the remaining cure, leaving the skin exposed if you want the skin to dry and protect the flesh. If using ice for temperature control, surround but do not cover the fish with ice so the fish stays cold.

Cure time

Cover loosely with plastic wrap or cheesecloth and place the tray on a wire rack in the coldest part of the refrigerator (ideally 0–4°C / 32–39°F). Let cure for 12–24 hours depending on thickness: 12 hours for thinner pieces (1–2 cm), 18–24 hours for thicker pieces (2–4 cm). The fish will firm up and expel liquid.

Rinse and rest

After curing, remove the fish from the cure and rinse thoroughly under cold running water to remove all salt and sugar. Gently pat dry with paper towels. Optionally wipe once lightly with rice vinegar (2 tbs) to brighten flavor, then pat dry again. Let the fillet rest uncovered on a wire rack in the refrigerator for 2–4 hours to form a tacky pellicle (a slightly dry surface) which helps controlled aging.

Dry-age

Place the fillet skin-side down on the wire rack over the tray to catch drips. Position a small fan in the fridge or use the refrigerator's air circulation to maintain a steady airflow across the fish. Keep temperature between 0–4°C (32–39°F). Age the fish 2–7 days depending on desired intensity: 2–3 days for subtle aging and texture improvement, 4–7 days for deeper umami and firmness. Check daily: discard any off smells. Pat dry daily with fresh paper towel to remove excess moisture.

Trim

After aging, remove any dehydrated dark edges or skin if desired. Trim the outer 1–2 mm if it is excessively dry. The interior should be glossy, firm, and slightly translucent.

Slice

Using a very sharp knife, slice the aged kanpachi into thin sashimi slices (about 3–4 mm thick) across the grain at a 45° angle for wide, tender pieces.

Finish and plate

Arrange slices on a chilled plate. Lightly brush each slice with a few drops of neutral oil or sesame oil (1 tsp total) to add sheen and mouthfeel. Sprinkle a small pinch of coarse sea salt (to taste) over the fish and a dusting of grated yuzu or lemon zest (about 1 tsp) for brightness. Garnish with microgreens or shiso leaves (optional). Serve immediately with soy sauce or ponzu (2 tbs) on the side.

Clean and sanitize trays, racks, and knives after use. Dispose of curing salt mixture and paper towels safely.