Source: Chef Ken Tominaga, Hana Japenese Restaurant | Catégorie: Entrées et amuse-gueules, Plats principaux

Kampachi Carpaccio

Recipe developed for CanolaInfo by Chef Ken Tominaga, Hana Japanese Restaurant

Kampachi Carpaccio


  • Vinaigrette
  • 1/4 cup sake 60 mL
  • 1/4 cup freshly squeezed lemon juice 60 mL
  • 1/3 cup soy sauce 75 mL
  • 1/3 cup Japanese rice vinegar 75 mL
  • Ponzu
  • 2 Tbsp ponzu 30 mL
  • 1/4 cup canola oil 60 mL
  • Pinch Yuzu kosyo or 1/2 tsp (2 mL) each of lemon zest and white pepper
  • 2 tsp mirin 10 mL
  • 4 oz Kampachi, halibut or snapper, sushi grade, thinly sliced 125 g
  • Garnishes
  • Kaiware daikon or Japanese radish, thinly julienned
  • Shiso or mint, thinly julienned
  • Myoga or sushi ginger, thinly julienned
  • Tobiko or flying fish roe
  • Tonburi or white sesame seeds


  • 1. For ponzu: In pot over medium-high heat, combine ponzu ingredients. Bring to a boil. Cool and refrigerate for future use. Keep up to 10 days. 

  • 2. For vinaigrette: In bowl, combine ponzu, canola oil, yuzu kosyo and mirin. Mix well.  

  • 3. Arrange Kampacio on flat plate. Garnish with kaiware daikon, shiso, myoga, tobiko and tonburi. Drizzle vinaigrette over all.


4 servings


1 oz (30 g)


Per Serving

Lipides15 g
Gras saturés1 g
Cholestérol10 mg
Glucides5 g
Fibres0 g
Protéines8 g
Sodium630 mg