Kanpachi Poached in Dashi with Bok Choy & Shiitake Mushrooms

Serves: 4 - 6

Dashi gives a deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the Kanpachi. Make sure to leave the skin on to keep it from breaking up and falling apart as the stock gradually simmers and infuses all the wonderful flavors together.


  • 4 x 6 oz Kanpachi loin or fillets
  • 1 quart dashi, or substitute low sodium organic vegetable broth
  • 4 heads baby bok choy, rinsed clean and split in half
  • 2 cups sliced shiitake mushroom caps, reserve stems for dashi
  • 1 each Fresno chili, sliced thin
  • 2 tablespoons ponzu
  • 1 teaspoon sesame oil, plus 2 more teaspoons for garnishing
  • 2 tablespoons neutral cooking oil, such as grapeseed, vegetable, or light olive
  • ¼ cup sliced green onion, reserve white and light green parts for dashi
  • salt and pepper to taste


  1. Pour dashi into a wide sauté pan, deep enough to hold all ingredients. Heat gently over medium heat on the stove until just beginning to boil, turn down to maintain the heat just under a simmer, around 180°F. Season with the sesame oil, ponzu and salt to taste.
  2. Place bok choy, mushrooms and chili in the broth.
  3. Heat 1 tablespoon of neutral oil in a large nonstick sauté pan over medium high heat until the oil begins to shimmer and slide around the pan easily. Add the fish fillets and sear for 60-90 seconds or until lightly browned.
  4. Carefully remove each fillet from pan and gently place them in the broth with the vegetables. Allow to poach until the flesh is almost cooked through and firm to the touch, about 3-4 minutes. Turn off the heat.
  5. Remove vegetables from the pan and divide equally between 4 wide soup bowls, top with the cooked Kanpachi fillets. Ladle broth over and garnish with green onions and more sesame oil.
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