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Yield: 4 Servings

12 ounces sashimi-grade ahi, cut into pieces approximately 2 inches wide by 1 inch high by ¾ inch thick
2 teaspoons macadamia nut oil
1 teaspoon Hawaiian salt
1 teaspoon shichimi pepper to taste
½ teaspoon black sesame seeds
12 bamboo or stainless steel skewers

For the orange-miso sauce:
1 teaspoon graded ginger
1 tablespoon aka miso
1 tablespoon tahini
¼ cup orange juice
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon honey

For the garnish:
4 shiso leaves, whole
2 tablespoons pickled ginger
¼ cup daikon, julienned and rinsed with cold water

To make the sauce, peel and grate the ginger. Put all ingredients in a small bowl and whisk together. Cover the bowl and chill the sauce in the refrigerator until it is time to serve the fish.

Cut the ‘ahi into pieces approximately 2 inches wide by 1 inch high by ¾ inch thick
Brush the cut ‘ahi cubes with macadamia nut oil and season them with Hawaiian salt and shichimi pepper to taste. Sprinkle the black sesame seeds on the fish.

When using a cast-iron frying pan in the kitchen, heat the pan over high heat and quickly sear cubes on all sides. Tongs or cooking chopsticks will help you manage the cubes.