Misoyaki Torched Kampachi with Smoked Soy Sauce and Scallion Oil

 

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MISOYAKI TORCHED KANPACHI WITH SMOKED SOY SAUCE AND SCALLION OIL

Course: Appetizer
Author: Chef Jay Johnson

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.