Being Japanese, many people assume that I love raw fish. Now I do eat sashimi and I do like it if it's really fresh. However I probably wouldn't say that I love it.
First of all, I only eat certain kinds of fish and seafood raw. For example, I love tuna and all kinds of fish raw. I also like ikura ( salmon eggs ) . But that's pretty much it. Raw clams? Don't really like them. What about sea urchin? Raw shrimp? Raw oysters? No, no and definitely no!
Whenever I go to a sushi bar, I usually start out with tuna and then go on to whatever I like. But I love cucumber, ume ( sour plum ) and inari ( tofu pouches ) and pretty much anything that's fully cooked. The good thing about this is that I'm a cheap date, especially when taking me to sushi bars!
Today I'm going to share with you one of my favorite ways to eat sashimi. It's mostly very rare and some would say raw, because it's just lightly seared on the outside. Coating the sashimi-grade tuna not only adds flavor, but gives it an enjoyable crunch. Serve it with some rice and macaroni salad for a true Hawaiian-style dish.
Serves 21 block fresh tuna (sashimi grade)
3 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon yellow mustard
1 teaspoon grated ginger
4 tablespoons furikake
3 tablespoons Mayonnaise
1 teaspoon Yellow Mustard
1 teaspoon Soy Sauce
Cut the tuna into two blocks. In a ziploc bag, put all ingredients in. Marinate the tuna for 30 minutes in the refrigerator. While it's marinating, make the sauce by combining mayonnaise, soy sauce and mustard. Set aside.
Pour furikake into a shallow pan. Coat the tuna blocks on all sides well with the furikake. In a frying pan, heat some oil. Sear the tuna on all sides for 10-15 seconds per side. Once on a cutting board, slice the tuna and serve with steamed rice and macaroni salad for an authentic Hawaiian-style dish.
We now have a video for this wonderful recipe, cooked by my friend Satoshi, who manages TabiEats Japanese blog.
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