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Credit: Jason Kwon, Chef/Owner, Joshu-ya Brasserie, Berkeley, Calif.
The National Culinary Review, October 2012
¼ cup of dashi
1 T. olive oil
½ t. fresh lime juice
Salt and pepper, as needed
1 t. red bell pepper, 1 t. red onion, 2 t. jalapeño, seeds removed, and 2 t. cucumber, brunoise
1 t. minced chives
1 t. minced cilantro
5 pieces thinly sliced kampachi
Paprika, as needed
Olive oil, as needed
Lemon juice, as needed
Sliced avocado, shaved radish, Japanese sprouts, baby heirloom tomatoes, as needed for garnish
1. Mix together dashi, olive oil, lime juice and salt and pepper. Add brunoise mixture, chives and cilantro. Stir gently; pour into serving ramekin.
2. Place kampachi on chilled plate. Lightly season with salt, pepper and paprika. Brush on olive oil and lemon juice. Garnish with avocado, radish, sprouts and tomatoes.
3. Tableside, drizzle sauce over kampachi.
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