Kanpachi Crudo ‡ Recipe
amberjack, fuji apple, white soy ponzu, chili oil
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Ingredients
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Fish
Fruits
Sauce
Garnish
Method
Preparation
- 1
Prepare the Kanpachi
Using a sharp knife, slice the Kanpachi fillet into thin sashimi-style slices, about 1/4 inch thick. Arrange the slices on a serving plate in an overlapping pattern.
- 2
Prepare the Fuji Apple
Core and thinly slice the Fuji apple into matchstick-sized pieces. You can use a mandoline for precise and even slices.
Sauce Preparation
- 3
Mix the Sauces
In a small bowl, combine the white soy sauce, ponzu sauce, and chili oil. Whisk together until well blended.
Assembly
- 4
Assemble the Dish
Sprinkle the sliced Fuji apple pieces over the arranged Kanpachi slices. Drizzle the mixed sauce over the fish and apples evenly.
- 5
Garnish
Top the dish with microgreens and sprinkle sesame seeds over the top for added texture and flavor.
