Monday, April 20, 2009

Seared tuna, crispy rice cakes, and sesame spinach

  • 2 servings tuna
  • sesame seeds
  • Baby spinach (enough for 2 servings)
  • 1 carrot
  • 1 Tbsp toasted sesame seeds
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp dashi
  • 1 clove minced garlic
Rice cakes
  • 1.5 cups sushi rice
  • 1-2 Tbsp rice vinegar
  • Rice seasoning (Furikake), to taste
Cook the rice. Let it cool to and add vinegar as if you are making sushi rice. Mix in furikake to taste. Form the rice into patties and cook until crispy and golden brown on each side.

Julienne the carrot and cook until soft with a little oil. Add minced garlic and spinach. Cook until wilted. In a bowl, grind up the sesame seeds and mix in the soy sauce, vinegar, and dashi. Add this to the spinach and toss together.

Season the tuna with salt and pepper and coat one side with sesame seeds. Sear over high heat for one minute on each side.

(Pictured with a sauce made of miso, soy, dashi, ponzu, sake, and mirin)

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