A plated dish with a checkered fish terrine, orange sauce, black crumbs, edible flowers, green herbs, and golden spheres, arranged decoratively on a white plate.

Catch Me If You Kanpachi

Serves 4
Total Time 1 hour
Prep Time 45-50 minutes
Cook Time 10 minutes

About

Catch Me If You Kanpachi is delicately layered slices of ahi, salmon, and hamachi that form a striking mosaic—an edible seascape brought to life. Black sesame sponge adds an airy texture, while a silky miso vinaigrette ties it all together with a kiss of umami. Mango boba popping pearls add an element of surprise that leaves your taste buds in awe and wonder. A textural dance of land and sea, playful yet precise. 

Ingredients

Ash
2 sheets nori
0.2 ounces (2 tablespoons) activated charcoal powder

Fish
4 ounces fresh salmon belly
4 ounces kampachi / Hamachi
4 ounces ahi tuna

Black Sesame Sponge Cake
1.5 fluid ounces (3 tablespoons) Kikkoman® Sushi Sauce (Unagi Tare)
4.2 ounces sesame praline paste (blended black sesame seeds)
4 egg whites
3 egg yolks
2.8 ounces (⅔ cup) sugar
0.7 ounce (2½ tablespoons) wheat flour

Soy Butterscotch Vinaigrette
2 fluid ounces (¼ cup) rice wine vinegar
0.9 ounce (2 tablespoons) granulated sugar
1 fluid ounce (2 tablespoons) passionfruit puree
1 ounce (2 tablespoons) butter
0.7 ounces (1 tablespoon) white miso paste
1 fluid ounce (2 tablespoons) Kikkoman® Soy Sauce

Oyster Sauce Foam:
0.8 fluid ounces (1½ tablespoons) Kikkoman® Gluten-Free Hoisin Sauce
0.8 fluid ounces (1½ tablespoons) Kikkoman® Oyster Flavored Sauce
1.6 fluid ounces (3 tablespoons) white vinegar
0.2 ounces (1 teaspoon) soy lecithin
0.15 ounces (1 teaspoon) sugar

Garnish:
mango boba popping pearls
micro shiso
micro flowers

Directions

  1. For ash, bake nori sheet and pulse in robot coupe. Mix with charcoal powder and reserve. 
  2. Slice fish into desired shapes and roll in nori ash. Once covered, layer and roll onto the Nori sheet into a cylinder-freeze for 30 minutes. 
  3. For black sesame sponge: combine all ingredients and charge in ISI with 4 cream chargers. Spray into an oiled cup and microwave for 30 seconds. Pop out and tear into desired shapes. 
  4. For vinaigrette, combine all ingredients in a Vitamix and check seasoning for any adjustments. Transfer to a squeeze bottle and reserve for plate up. 
  5. For oyster sauce foam, combine all ingredients and blend with a hand blender until foam appears.  
  6. For plate up, slice mosaic, layer on desired plate. Pour vinaigrette around the fish, garnish with foam, sponge cake, mango boba and micro greens.  

Recipe created in partnership with Chef Hannah Flora at Chef Hannah Flora Enterprises, LLC. 

TAGGED IN:

Seafood (89)Entrees (268)Oven (108)Inspired By Kikkoman (33)Sauces & Bases (157)
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Products in Recipe

A 5 lb 4 oz plastic jug of Kikkoman Gluten-Free Hoisin Sauce with a red cap, labeled for stir-fry and dipping.

Gluten-Free Hoisin Sauce

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A 5 lb 4 oz bottle of Kikkoman Sushi Sauce Unagi Tare with an image of eel sushi on the label.

Sushi Sauce

A 5 lb. plastic jug of Kikkoman Oyster Flavored Sauce with a red cap and label featuring English and Chinese text.

Oyster Flavored Sauce Red Label

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