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.