Kikkoman® Soy Sauce & Beet-Marinated Kanpachi Crudo
Recipe courtesy of Chris Aquilino
Sponsor: Kikkoman
Servings: 24
Ingredients
Cured Kanpachi:
- 12 1/2 lb Forever Oceans Kanpachi
- 2 qt beet juice
- 1 qt Kikkoman® Soy Sauce
- 1 c lime juice
- 1 c clementine skins (reserved from garnish)
Pickled Beets:
- 8 oz beets, peeled
- 10 oz Kikkoman® Rice Vinegar
- 2 star anise pods
- 2 oz water
- 3 Tbsp sugar
- 1 ½ Tbsp kosher salt
- Reserved beet stems, washed
Shishito Pesto:
- ¼ c canola oil, plus extra for sauté
- 12 shishito peppers, topped and seeded
- 3 c beet greens, washed and chopped
- 2 Tbsp sesame oil
- 1 Tbsp kosher salt
- 2 Tbsp lime juice
For service:
- 12 clementines, peeled and sliced
- 6 Fresno peppers, thinly sliced
- Kikkoman® Kotteri Mirin®
- 4 oz Kikkoman® Sushi Sauce
- 2 c micro greens
- ¼ c 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.
Pickled 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 c 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.
For service:
- 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 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.
Chef Notes
If you’d prefer, add water to mirin in a 1/3 ratio water to mirin.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley