|
Marinade sushi quality ahi loins in soy, for each cup use 2 tbs peanut oil and 1 tsp sesame oil, for about 45 min.
In the mean time, coarse grind up sesame seeds and whole black pepper (coffee grinder works good).
Then make dipping sauce: for each cup soy add 1 tsp sesame oil, 1 tbs of sherry, about 2 tbs of dry wasabi powder, and a couple of tbs of finely sliced green onion.
Pat the loins dry with a paper towel, and roll in the peppercorn mixture till well coated.
Heat a cast iron skillet on med-high heat until SMOKING. Carefully wipe the pan with a rag or wad of paper-towell with some peanut oil (lightly) and toss in the loins.
The whole idea is to VERY QUICKLY sear (brown) the outside. Maybe 10 sec a side depending on how thick the loins are. You can just roll the loin around until it is seared all the way around.
Take it off to a cool plate and let it stand for about 10 minutes before cutting.
Eat it sashimi style with the dipping sauce, or make sushi with a nice dollop of the tube wasabi.
THE STUFF IS UFB!
Carl
| 
Linear Mode
