Togarashi Seared Ahi Ahi

What you’ll need:

• 1 6-ounce portion sashimi grade ahi

• Togarashi spice (can be found at specialty markets)


• 4 ounces mushrooms

• 2 each baby bok choy (quartered)

• Ginger

• Sesame oil

Miso buerre blanc:

• 1 cup white wine

• 1 Tablespoon white vinegar

• 1 minced shallot• Butter (cold, cubed)

• 1 teaspoon miso paste

• Hoisin sauce (can be found at any grocery store)

• Prepared sushi rice Bring water to a boil and blanch bok choy until tender. In a sauté pan or wok, sauté mushrooms in sesame oil and ginger. Add bok choy and finish cooking. In a separate pot, reduce white wine, vinegar and shallots by ¾. Strain and whisk in butter a little bit at a time until sauce is thick. Whisk in miso paste. In a hot sauté pan, sear ahi (rubbed with togarashi spice) on four sides.

Remove from heat and let rest a few minutes. Place 2 oz. sushi rice on plate. Ladle miso buerre blanc onto plate. Make a design with hoisin sauce on top of beurre blanc.

Slice ahi thinly and fan around rice. Place mushrooms and bok choy on opposite side of rice. Variation: If togarashi is too spicy for your tastes, crusting the ahi in sesame seeds and then searing is also very popular.

Related posts:

  1. Morada Restaurant’s Seared Ahi Tuna & Citrus
  2. Fat Sal’s Irresistible Italiano
  3. West Steak & Seafood’s Heirloom Tomato Carpaccio with Hamachi
  4. Promiscuous Fork’s Jalapeño Poppers
  5. On the Menu: Manhattan’s Cannelloni

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Posted by Staff on Nov 27, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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