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Misoyaki Torched Kampachi with Smoked Soy Sauce and Scallion Oil

Recipe by Chef Jay Johnson

MISOYAKI TORCHED KAMPACHI WITH SMOKED SOY SAUCE AND SCALLION OIL
4 oz Kona Kampachi loin or any snapper sliced thin (sashimi style)

  • Brush sashimi with misoyaki.
  • With butane or propane torch till dark golden brown.
  • Drizzle with smoked soy sauce and scallion oil.

MISOYAKI
1 oz white miso
½ oz soy sauce
½ oz mirin
½ oz rice wine vinegar 1 tsp ginger, grated

  • In mixing bowl combine all ingredients until incorporated and set aside.

SMOKED SOY SAUCE
1 cup soy sauce
Torch Kiawe wood on BBQ grill and smoke for 10-15 min SCALLION OIL
1 cup chopped scallions
¼ cup canola oil

  • Add all ingredients to blender, pluse then strain.