Kanpachi Sashimi

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke

Chef Jimmy Park of Shoyo | Dallas

Adapted by StarChefs | November 2021

INGREDIENTS:

Yuzu Honey Mustard:
⅓ cup mustard
120 milliliters Texas honey
¼ cup yuzu juice

To Assemble and Serve:
5 to 6 pieces kanpachi or hamachi
1 teaspoon grapeseed oil
1 teaspoon dry-roasted sunflower seeds
Fresh Origins micro cilantro
Fresh Origins edible flower
Citrus juice 

METHOD:

For the Yuzu Honey Mustard:
In a bowl, whisk together mustard, honey, and yuzu juice. 

To Assemble and Serve:
In a mixing bowl, toss together kanpachi and grapeseed oil. Pour Honey Yuzu Mustard into the center of a serving bowl. Layer kanpachi on top and sprinkle with sunflower seeds. Garnish with micro cilantro and edible flower. Using a smoking gun filled with citrus juice, ignite the kanpachi so the fragrant citrus smoke fills the bowl.

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