Today it almost felt like summer, and we needed something pretty quick to eat, and I had a nice piece of good, but not quite sashimi grade(at least for me) Ahi. So I decided to make a really easy dish that I haven’t made for a while….it’s really easy, takes me less than 20 minutes!
Much of what I use is already prepared…the ponzu sauce, furikake, and the wasabi oil I made ahead of time for something else. I enjoyed making this, it’s been a while, I have a little story that I’ll mention at the end of the post. I also use a garlic press(I call it my ginger press, since I never use it for garlic) to juice small pieces of ginger…you don’t need much. It is kind of Asian-Fusion-ny…..it has also spoiled the Missus, She understands how really simple some of these Pacific Rim Asian Fusion Dishes really are.
Furikake Crusted Ahi
1 Block of Ahi(1/2-3/4 lb)
1/3 Cup of Furikake( Japanese condiment for topping rice)
3-4 Tb Sesame Seeds
2 Tb Soy Sauce
1/2 Tsp Prepared Wasabi
Ginger Juice
Mix last three items in a bowl and place Ahi in marinade, turn Ahi to coat. In a clean dry plate pour
out Furikake and Sesame Seeds and mix. Place the block of Ahi and coat with mixture, I only coat three sides, we’ve found that coating all four sides of the fish makes it a bit too salty. Sear over high heat, do not overcook! Slice carefully and serve with mixed greens with Ponzu Dressing
Ponzu Dressing
1/2 Cup Ponzu(I used the bottled Kikkoman Ponzu)
1/4 Cup Sugar
3-4 Tb Soy Sauce
Ginger Juice
Canola Oil as desired
Mix first 3 ingredients until sugar is dissolved, add ginger juice(I use a garlic press to create ginger juice). Add desired amount of oil and mix in a jar. Dress greens well, and add some acidic and a few other items(in this case, I had some Jicama, and cucumbers are great as well). Really simple.
Wasabi Oil
1/4 Cup Wasabi Powder
1 Tb Mirin
1 Tsp Sugar
1/4 Cup Canola Oil
1/4 Cup Water
In a bowl combine the first 3 ingredients. Add water slowly(you may need less) until a pancake batter consistency is reached. Slowly whisk in oil, and whisk till smooth. Let stand at least 30 minutes. This great with Maguro or Tai Carpaccio, and other seafood, or even as an addition to salad dressings.
When I first met my future Father and Mother-In-Law, they wouldn’t eat rare fish or sashimi, in fact they wouldn’t eat fish that didn’t have a "head" attached, a bit suspicious that anything without a "head" meant it was less than fresh. I felt really bad, because one of the benefits of living in Hawaii is access to really great fresh fish. So one evening, I made this…and they enjoyed it!
So next time you have some xxx crusted Ahi or whatever…….it seems like doing the dishes takes longer than making this!
Yeah – if I can get my in-laws to eat raw fish…….more brownie points for me π
You’ve done it again.. made a pregnant woman salivate all over her laptop.. ! all of the dishes you’ve shared so far that you’ve cooked, look wonderful. You’d be someone I’d definitely want to learn dishes from!
Hi Billy – Yes, much more “brownie – points”…it means finding the right vehicle!
Hi Aileen – So sorry…..what can I make that will make up for this? I’m not much of a cook, really….though I’ve done time as a short-order cook of sorts.
Ohlala! That is NICE Kirk! I’ve only done ahi seared plain, and left the furikake-ing to restaurants, but you make it look tooo easy! All the furikake would probably fall off and I’d make a huge mess in the kitchen if I attempted this, hehe….
…but you do have me thinking that maybe i SHOULD attempt it! π
You’ve also made a non-pregnant woman salivate on her keyboard too! You did an excellent job of searing the tuna and leaving the inside such a stunning color.
And also, thank you so much for your kind words of support. I can’t describe how much you’ve encouraged me and kept me going(when I was ready to stop blogging at times). And you’re right, you stuck by me even during the fast! No matter what changes in my food blogging lifetime, I will always be a HUGE fan and follower of Mmm-Yoso!! π
Kirk,
This looks delicious! π
Raw Ahi flesh is the ultimate in food porn. I love this preparation too – so simple. Saucebox here in Portland does this, however it’s $14 for about 1/4 of your portion!
That’s interesting about your in-laws. My mom feels exactly the same way – she can’t be bothered with sashimi. Which I find odd, in that she and my the other Vietnamese side of family will eat cubes of congealed pig blood and suck the heads and eyeballs from a shrimp.
mmmm…kirk that looks really good. when my cousin michelle brought her japanese born husband over, he got so addicted to his mother in law’s wok glazed sea bass, she made it for him three nights in a row!
wow.. that looks absolutely fabulous. A question about Mirin.. I’ve noticed two kinds at the market. One is in the wine section and is mirin made from sake… or soem kind of grain. the other doesn’t contain alcohol and closer to a syrup in the sauce section.
Which one does one u se for your wasabi oil?
Hi Kathy – It’s really, really easy to make….you’ll have no problems. I always believe if I can make something, anyone can.
Hi PE – LOL! Lot’s of salivating going on here…. I sincerely mean what I wrote.
Hi Reid – I hadn’t made this in a few years…I forgot how easy it was!
Hi GC – Yes, I find it odd as well. Though I think that fish without a head thing, is because you’re not able to judge the freshness of a fish by checking the eyes, plus a belief that if the fish is already cut up, it must be an inferior product.
Hi Penny – I love that story…one day I’ll blog about the first time my MIL made Jiaozhi for me!
Hi Andy – You want the one with alcohol, the other is probably Aji-Mirin and is really lousy, it’s also probably synthetically made….I never use that stuff.
That looks awesome kirk!
I am sooo going to have to make it.
Probably on the weekend the boy will go nutso π
LOL – The Guilty Carnivore – sounds like my parents…
Simple, beautiful and so ono.
Hi Clare – I hope it turns out well! Let me know….
Hi Billy – It seems to be a common thread!
Hi Alan -You forgot…and so easy!
I’d pay top dollar at a restaurant to have this. Excellent photos, excellent presentation, excellent recipe!
Hi Elmo – You don’t need to overpay for this…it’s simple enough to make at home.
that’s a really fantastic recipe to share!! thanks!!
Hi Annie – Really easy stuff.
Can I have permission to post this on my recipe page on fb? ItΚ»s called Ono Kine Recipes. Thank you.
Sure Stanette, no problem.