Chris Aquilino
Senior Director of Culinary Development
Elior North America

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:

1. Skin and trim the kanpachi into loins. Reserve the skin if desired (see Chef Notes).
2. 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:

1. 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.
2. Halfway through cooking, add the beet stems to pickle as well. Set aside to cool.

Shishito Pesto:

1. 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.
2. 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:

1. Choose a vessel for service with a lip or edge to prevent liquid from spilling off.
2. Slice the cured kanpachi into thin slices against the grain. Arrange 1 oz onto the plate.
3. Arrange slices from half a clementine and some sliced Fresnos around the fish as desired.
4. Remove the beets from the brine, and slice thinly. Arrange them onto the plate as well.
5. Add the mirin over the top of the dish.
6. Spoon or use a squirt bottle to arrange the Sushi Sauce and the Shishito Pesto around the plate.
7. 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