From growing up in Hawaii, I have a very deep love for all kinds of sashimi (raw sushi fish usually salmon and tuna). I often dream about making it at home and if I wasn't scared to death of making myself ill from eating raw fish, I would probably make this dream a reality almost EVERY DAY. Because I don't trust myself or the likes of raw fish that has been sitting on grocery store selves for questionable periods of time... I thought that the ultimate compromise might be in searing the fish. This way our bacterial friends die and we get to get to enjoy the butter delights of sashimi like fish. Sounds like a great compromise to me!
For Sesame Crusted Ahi Tuna:
2-3 Tablespoon of olive oil
2-3 Tablespoon of white sesame seeds*
2-3 Tablespoon of black sesame seeds*
1 teaspoon of kosher salt
1/4 teaspoon freshly ground black pepper
1/8 tsp red chilli flakes (optional)
*You can use all black or all white sesame seeds
Remove the Ahi from the refrigerator about 20-30 minutes before you intend to cook it.
Using your hands, rub the outside of the Ahi with the olive oil to coat it evenly on all sides.
Mix the seeds, salt and optional red chili flakes in a small mixing bowl. Toss in the olive-oil coated Ahi and to coat it evenly with the seed mixture.
Heat a saute pan over high heat (See #2 below) until it is very hot.
Add the Ahi. Sear for 1 minute and 30 seconds per side.
Remove the Ahi and slice thinly to serve.
Shitake Mushroom Soba Noodles:
1 lb shitake mushrooms, stemmed and chopped
2 tablespoons toasted sesame oil
1 tablespoon mirin (japanese cooking wine)
1 tablespoon soy sauce
1 lb buckwheat soba noodles
1 tablespoon gingeroot, minced
1 large carrot, diced
1/2 lb sugar snap peas, sliced
2 tablespoons sesame seeds
Put a medium pot of water to boil. Combine the sesame oil, mirin, and soy sauce with a whisk in a bowl. Lightly oil a pan on medium eat and saute mushrooms till browned on all sides. While the shiitakes are grilling, place the soba noodles in the boiling water and simmer for about 8 minutes. Drain and rinse the noodles and put them to the side. In a wok or skillet over medium-high heat, add a small amount of sesame oil. Add the ginger and saute. When the ginger releases its fragrance, add the carrots and cook for about one minute. Add the sliced snap peas and incorporate with the ginger and carrots. Once the peas are warmed through, remove from the heat and reserve warm. Add the soba noodles to the sauteed vegetables. Add a dash of extra soy sauce, if desired, and mix to thoroughly combine. Garnish with seared tuna and green onions sliced in long, thin, narrow strips. Enjoy!
1 lb shitake mushrooms, stemmed and chopped
2 tablespoons toasted sesame oil
1 tablespoon mirin (japanese cooking wine)
1 tablespoon soy sauce
1 lb buckwheat soba noodles
1 tablespoon gingeroot, minced
1 large carrot, diced
1/2 lb sugar snap peas, sliced
2 tablespoons sesame seeds
Put a medium pot of water to boil. Combine the sesame oil, mirin, and soy sauce with a whisk in a bowl. Lightly oil a pan on medium eat and saute mushrooms till browned on all sides. While the shiitakes are grilling, place the soba noodles in the boiling water and simmer for about 8 minutes. Drain and rinse the noodles and put them to the side. In a wok or skillet over medium-high heat, add a small amount of sesame oil. Add the ginger and saute. When the ginger releases its fragrance, add the carrots and cook for about one minute. Add the sliced snap peas and incorporate with the ginger and carrots. Once the peas are warmed through, remove from the heat and reserve warm. Add the soba noodles to the sauteed vegetables. Add a dash of extra soy sauce, if desired, and mix to thoroughly combine. Garnish with seared tuna and green onions sliced in long, thin, narrow strips. Enjoy!
