Kikkoman® Soy Sauce & Beet– Marinated Kanpachi Crudo

Yield

24 servings

kikkoman products used:

Rice Vinegar Kotteri Mirin® Sushi Sauce (Unagi Tare)

About this recipe

Chef Notes: If you’d prefer, add water to Mirin in a 1/3 ratio water to Mirin.

Recommended: Pan sear or fry the kanpachi skin for a crispy garnish.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This recipe is courtesy of Chef Chris Aquilino.

ingredients

Cured Kanpachi:

12 ½ pounds Forever Oceans Kanpachi
2 quarts beet juice
1 quart Kikkoman® Soy Sauce
1 cup lime juice
1 cup clementine skins (reserved from garnish)

Pickled Beets:

8 ounces beets, peeled
10 ounces Kikkoman® Rice Vinegar
2 star anise pods
2 ounces water
3 tablespoons sugar
1 ½ tablespoons kosher salt
Reserved beet stems, washed

Shishito Pesto:

¼ cup canola oil, plus extra for sauté
12 shishito peppers, topped and seeded
3 cups beet greens, washed and chopped
2 tablespoons sesame oil
1 tablespoons kosher salt
2 tablespoons lime juice

Plating:

12 clementines, peeled and sliced
6 Fresno peppers, thinly sliced
Kikkoman® Kotteri Mirin®
4 ounces Kikkoman® Sushi Sauce
2 cups micro greens
¼ cup black sesame seeds

directions

Cured Kanpachi:

Skin and trim the kanpachi into loins. Reserve the skin if desired (see Chef Notes).
Place the loins into a high-sided pan or bowl and cover with the beet juice, soy sauce and lime juice. Add the clementine skins. Cover and refrigerate for at least 2 hours. Leave overnight to really permeate the fish.

Pickle the Beets:

Add the beets to a pot with the vinegar, water, star anise, sugar and salt. Simmer over medium heat for 15 minutes, or until fork tender.
Halfway through cooking, add the beet stems to pickle as well. Set aside to cool.

Shishito Pesto:

Add some oil to a heavy-bottomed pan over high heat. Sear the shishitos to get some color and build the flavor. Remove from heat and allow to cool.
Next, place the beet greens into a food processor with the shishitos, sesame oil, salt, lime juice, and the ¼ cup oil. Pulse to begin to process and season to your liking. Run the processor for 1-2 minutes to make into a pesto consistency. Add water as needed. Set aside.

Plating:

Choose a vessel for service with a lip or edge to prevent liquid from spilling off.
Slice the cured kanpachi into thin slices against the grain. Arrange 1 oz onto the plate.
Arrange slices from half a clementine slices and some sliced Fresnos around the fish as desired.
Remove the beets from the brine, and slice thinly. Arrange them onto the plate as well.
Add the Mirin over the top of the dish.
Spoon or use a squirt bottle to arrange the Sushi Sauce and the Shishito Pesto around the plate.
Finally, garnish with the black sesame seeds and micro greens. Serve cold.

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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