Kampachi Poke with Butternut Squash Variations

Kampachi Tartare or Poke

• 8 oz small diced kampachi
• 3 tbsp chopped green onion
• 2 tbsp chopped cilantro
• 2 tbsp sesame seeds
• 1/4 tsp sansho pepper
• 1/2 tsp salt
• 1 tbsp sesame oil
• 1 tsp sriracha
• 1 1/2 tbsp soy sauce
• 2 tbsp nori komi furikake
• 1/2 large avocado small diced

Butternut Squash (2 whole butternut squash for the variations below)

Pickled Butternut Squash

• 30 sliced 2 inch rounds of butternut squash 1/8 inch thick
• 1/4 cup rice wine vinegar
• 4 tbsp soy sauce
• salt to taste

Butternut Squash Puree

• 3 cups butternut squash medium diced
• 4 tbsp miso
• 2 tbsp butter
• salt to taste

Butternut Squash Sauce

• 1 kampachi carcass
• 1 each onion and carrot chopped
• 1 finger ginger root sliced
• 4 cups butternut squash scrapes
• 6 cloves garlic chopped
• 3 tbsp soy sauce
• 10 cups water
• 1 lime
• 2 bay leaves

Garnishes

• 4 tbsp pumpkin seed oil
• 1 edible flowers