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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.four-magazine.com.
Cooking tools:
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Mentaiko Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Shime saba
greatbritishchefs.com
Mentaiko Udon
yutaka.london
Mentaiko Pasta (Marinated cod roe) – UMAMI TO THE WORLD
umamito.com
Mentaiko Pasta (Marinated cod roe) – UMAMI TO THE WORLD
umamito.com
Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)
saveur.com
Hawaiian Kanpachi Katsu
bofish.com
Making Kimchi
otaokitchen.com.au