Yuhi Fujinaga, Executive Chef of Disney Springs’ pan-Asian eatery Morimoto Asia, performed an engaging cooking demonstration for this delicious dish at our 2016 Sip & Scream event. Chef Yuhi also provided us the recipe—custom-made for the event—so all our D23 Members can create the dish at home. Enjoy!
Ingredients:
Yields 6 portions
1 whole 3-5 pound kona kampachi fish
2 quarts water
1 1/2 quarts of sake
1 quart granulated white sugar
1 pint regular soy sauce
2 bunches of scallion
1/4 pound fresh ginger
2 Peking duck carcass
6 balls fresh thin egg ramen noodles
1 bunch fresh cilantro
2 tablespoons toasted white sesame seeds
Preparation:
For the Kona Kampachi, scale, gut, fillet, and remove the skin. (Or ask your fishmonger to do that for you.)
For the scallion, wash well, then roughly chop one bunch, and finely chop the other bunch.
For the ginger, peel and smash.
For the Peking duck carcass, remove head then break the carcass into pieces. (Or purchase from your butcher, already separated.)
For the cilantro, wash well, remove stems, and coarsely chop.
Procedure:
For the Kampachi Chashu:
In a non-reactive stainless steel pot, add water, sake, sugar, scallion, and ginger over high heat and let it come to a boil. Once at a boil, simmer for five (5) minutes, and make sure the sugar has dissolved. Set aside, and let the mixture cool down to room temperature on it’s own.
Once the sauce is body temperature, submerge the Kampachi loins into the sauce, and marinate overnight.
After 24 hours, remove from the marinade, and torch the Kampachi evenly. Slice like sashimi, and reserve.
For the soup:
In a non-reactive stainless steel stockpot, add the duck carcass and fill the pot with cold water. Fill enough to cover the carcass. Set on high heat, and bring it up to a boil. Once at a boil, reduce the temperature down to a low simmer, and skim off all the excess fat. Let the stock simmer at least two to three (2–3) hours. Strain the stock through a fine mesh chinois, and reserve.
Using the same marinade mixture from the Kampachi, add one ounce (volume) of the marinade to the single-serving bowl, and combine with 16 ounces (volume) of duck stock. Mix well, and add the cooked noodles; then top off the noodles with slices of the Kampachi and garnish with fine chopped scallions, rough chopped cilantro, and toasted sesame seeds. Serve hot.
