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)
• 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.