​​Forever Oceans Kanpachi collars are a delectable seafood delicacy, known for their succulent and tender flesh. Often grilled or roasted to perfection, they offer a delightful mix of crispy skin and moist, flavorful meat. When paired with Asian noodle broth, the result is a harmonious blend of textures and tastes. The broth, typically infused with aromatic condiments and herbs, provides a savory base for the dish. Bok choy, a leafy green vegetable, adds a refreshing crunch and a hint of bitterness, balancing the richness of the broth. The dish is elevated with a drizzle of chili crisp, which imparts a savory umami depth, enhancing the overall complexity of flavors. Together, these ingredients create a satisfying and memorable dining experience that captures the essence of Asian cuisine.


Forever Oceans Kanpachi Collars with Asian Style Noodle Broth

Serves 4



4 to 8 Forever Oceans Kanpachi Collars (in this recipe I’m using 8 small collars)

Salt to taste

Freshly ground black pepper to taste


For the Broth:

8 cups low in sodium chicken stock or broth

4 tablespoons low in sodium soy sauce

2 tablespoons Oyster sauce

1 medium size onion, peeled and thinly sliced

8 oz Fresh or dried chinese noodles of your choice

4 baby Bok Choy, cut into quarters or chopped

8 shiitake mushrooms, thinly sliced

1 chili pepper, thinly sliced

2 tablespoons Chili crisp (optional) 


How to make:

Preheat the oven to 400’f. Place the collars onto a lightly greased tray, season with salt and pepper. Place into the oven and cook for 8 to 10 minutes or until cooked thoroughly. Remove from the oven and keep to one side.


In a large saucepan, heat the chicken stock over a medium to high heat on the stove, then whisk in the soy sauce and oyster sauce. Bring the stock to the boil and add the onions, noodles, bok Choy, shiitake mushrooms and chili pepper. Allow to simmer for 4 to 6 minutes. 


Ladle equal amounts of the noodle broth into warm soup bowls, place the collars on top, spoon over the chili crisp and serve.


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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