When you make Rico’s Authentic Japanese Teriyaki Sauce, here is the one of an idea to use it.
I told you our first argument was about “Teriyaki sauce” at a grocery store in Japan, my husband was going to make “sesame-crusted seared Ahi tuna” and for his dish, he needed Teriyaki sauce as dipping. (Our first argument in Japan)
Ahi tuna, also called yellowfin tuna, tastes like meat. This fish is high in protein, low in fat, and very easy to cook.
This is one of my husband’s special dish, it’s very easy, simple, and tasty, but you need to be careful only “overcook”.
The point is to fully preheat the pan. As heating the pan, the tuna will be cooked evenly, which results in a crisp finish.
Quickly sear each side in a very hot pan for about a minute.
Sesame seeds are nice crusty, a beaten white egg help sesame seeds to stick to Tuna.
Get pickled ginger at Sushi corner.
It is very good to eat a piece of Tuna with a piece of pickled ginger together.
Mixed white and black sesame seeds bring the dish more flavor, but you can use only white.
Black sesame seeds have the richer scent and stronger sesame flavor than white ones, so Black sesame seeds only can add too much flavor to ahi tuna, but it depends on your taste.
Sesame-crusted Ahi tuna With Authentic Teriyaki sauce
Ingredients
- 2 ahi tuna steaks (3/4 of an inch thick)
- 1 Beaten white egg
- 1 cup Sesame seeds
- Rico's Authentic Teriyaki sauce
- Pickled ginger
- Wasabi paste
Instructions
- Make Rico's authentic teriyaki sauce the night before.
- Place sesame seeds on a plate. Pat dry the tuna steaks with a paper towel to remove excess water.
- Get ready sesame seeds on the plate. Apply a thin coat of egg white over all sides of tuna steaks.
- Coat tuna steaks with sesame seeds
- Heat skillet with medium heat, add 1 tbsp oil.
- Frying two portions at a time, and cook until the sesame seeds start to turn golden underneath, about 1 minute.
- Turn the tuna over and cook for another minute.
Off-Topic; Seared Ahi Tuna In Japan
The “Seared Ahi Tuna” may not so common in Japan, we call “Tuna (Maguro) steak”, “Tuna (Maguro) Tataki”, or “Tuna (Maguro) Aburi”.
But it might fewer opportunities to encounter seared tuna dishes in Japan because we prefer to eat fresh tuna as “Sashimi” or “sushi”, just like in raw fish.
There is a similar cooking method with “seared”, which is called “Tataki”(たたき), “Aburi”(炙り) in Japan.
Two Types of Tataki Sashimi
“Tataki” (たたき) is generally two types in Japan.
The Skewered fish or block of meat are rare-grilled on the charcoal grill or seared on the skillet. Quickly cool this, cut into pieces, eat with the sauce and garnishes.
Generally, bonito is most used for “Tataki” cooking, tuna, salmon, and other seafood are rarely served with Tataki.
So, it can be said Tataki is the same as “seared”, but don’t complain “Tataki” is chilled when you order in Japan. (like my husband)
I didn’t know the American standard “Seared Tuna” at that time, so I didn’t understand why my husband was not happy about “Tuna Tataki”.
If you know Tataki is categorized “Sashimi”, you will not get disappointed.
Also, there is another “Tataki”, which is completely different from one charcoal-grilled.
By the way, Kochi Prefecture in Shikoku island is famous for ‘Bonito Tataki” (Katuo no Tataki-カツオのたたき) which the local people call “Wara Yaki”.
The represent of Tataki is “horse mackerel Tataki”, which is generally chopped up with miso paste or other condiments, and garnishes. Fish such as tuna, flying fish, mackerel, and sardines are sometimes used for this type of seared fish.
Aburi
“Aburi” (炙り) is a cooking method in which sear food with an open flame. (such as with cooking torch.)
The “seared sushi” called “Aburi Sushi” has been popular especially of fatty parts of fish such as salmon belly, tuna belly. The fat becomes melty texture in the mouth, and you can enjoy the texture difference between the surface and the inside, making it delicious
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