Kanpachi, mentaiko, ume and shisho
Award-winning Canadian chef of Yardbird in Hong Kong, Matt Abergel, invites you to try a taste of his Japanese cuisine with this recipe for Kanpachi, mentaiko, ume and shish, from FOUR International.
Keywords
- hotels & travel
Ingredients
- 200gr Kampachi amberjack
- 30gr Mentaiko cured cod roe
- 15gr Umeboshi paste
- 2 shiso leaves
- White sesame oil
- Sake
- Sea salt
- Bamboo skewers
- Dried umeboshi
- Sudachi zest and juice
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