MISOYAKI TORCHED KANPACHI WITH SMOKED SOY SAUCE AND SCALLION OIL
Equipment
- Butane or Propane Torch
- Blender
- Strainer
- Mixing Bowl
Ingredients
Misoyaki
- 1 oz. White Miso
- ½ oz. Soy Sauce
- ½ oz. Mirin
- ½ oz. Rice Wine Vinegar
- 1 tsp. Ginger (Grated)
Smoked Soy Sauce
- 1 Cup Soy Sauce
- Kiawe Wood
Scallion Oil
- 1 Cup Scallions (Chopped)
- ¼ Cup Canola Oil
4 oz. Kona Kanpachi Loin (Or And Snapper Sliced Thin Sashimi Style)
Instructions
Prepare Misoyaki.
- In a mixing bowl combine all ingredients until incorporated and set aside.
Prepare Smoked Soy Sauce.
- Torch Kiawe wood on BBQ grill and smoke soy sauce for 10-15 minutes.
Prepare Scallion Oil.
- Add all ingredients to blender, pluse then strain.
Prepare Kanpachi.
- Brush sashimi with misoyaki.
- With butane or propane torch till dark golden brown.
- Drizzle with smoked soy sauce and scallion oil.