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.
Catch Me If You Kanpachi
Yield
4
Prep Time
45-50 minutes
Cook Time
10 minutes
Total Time
1 hour
kikkoman products used:
About this recipe
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
- For ash, bake nori sheet and pulse in robot coupe. Mix with charcoal powder and reserve.
- 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.
- 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.
- For vinaigrette, combine all ingredients in a Vitamix and check seasoning for any adjustments. Transfer to a squeeze bottle and reserve for plate up.
- For oyster sauce foam, combine all ingredients and blend with a hand blender until foam appears.
- 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.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE