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Kampachi-Poppers-Recipe-by-Chef-Jayson-Asuncion

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Kampachi Poppers by Chef Jayson Asuncion

Jayson Asuncion is the Executive Chef of Royal Lahaina Resort. He is a native of Maui and is from Lahaina. He developed his passion for cooking as a child helping his father in the kitchen. 
Asuncion trained at Western Culinary Institute in Portland, Oregon and has over 20 years of experience on the West Coast and Maui. He had the opportunity to work at Citrus in Los Angeles, opening team of Spago Maui, Banyan Tree Ritz Carlton Kapalua, Molly’s Restaurant San Diego and Bonavista at Westin Bonaventure Hotel. 
Jayson Asuncion is also the co-founder of the Aloha Braised food truck, which serves tasty local delicacies. Outside of the kitchen Asuncion enjoys surfing and playing his ukulele, where he gains profound inspiration.
Posted By: As Seen On OC16
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Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Appetizer
Cuisine Japanese, Seafood
Servings 2 Serves
Calories 745 kcal

Ingredients
  

Crispy Rice

  • 8 oz steamed white rice
  • 1 tbsp togarashi spice
  • 3 tbsp rice vinegar

Shiso Su Dressing

  • 3.5 oz rice vinegar
  • 1.5 oz granulated sugar
  • 1 tsp kosher salt
  • 1 tsp chopped garlic
  • 10 shiso leaves
  • 3 oz. vegetable oil

Kampachi

  • 8 oz. kampachi filet (deboned)

Instructions
 

Crispy Rice

  • Mix rice, togarashi spice, and rice vinegar thoroughly.
  • Place the mixture in a Ziploc bag and press flat using a rolling pin.
  • Ensure the rice grains are smashed and compressed, forming a cake about 1/4" thick.
  • Freeze for 1 hour.

Shiso Su Dressing

  • Combine all ingredients and blend until smooth.
  • Set aside.

Kampachi

  • Mince the filet to a tartare consistency.

Frying Crispy Rice

  • Remove the semi-frozen rice cake from the freezer.
  • Cut into eight 1"x1" squares.
  • Heat 1 cup of vegetable oil in a medium frying pan over medium heat.
  • Fry the rice cakes on both sides until golden brown.
  • Drain on a paper towel and season with kosher salt.

Mixing Kampachi

  • In a bowl, mix the minced kampachi with the blended Shiso Su dressing.

Plating

  • Take the fried rice cakes and place 1 tablespoon of the mixed kampachi on each.
  • Garnish with 1/2 teaspoon of masago and a bias-cut sliver of green onion.
  • Serve immediately.

Nutrition

Calories: 745kcalCarbohydrates: 56gProtein: 27gFat: 45gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 42mgSodium: 1304mgPotassium: 599mgFiber: 2gSugar: 22gVitamin A: 1306IUVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 2mgCalcium: 69mgIron: 1mg
Keyword kampachi, poppers, yellowtail,, rice, chef jayson asuncion
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