Furikake

Virtually no one reads the newsletters that often accompanies utility bills, but John does.  He suggested that I take a look at this one that came with the gas bill and featured a recipe from Diamond Head Grill & Market on Oahu.  Don’t cook with gas?  Your electric stove will do just fine.  I’ve made this on numerous occasions and never tire of it.  The most important ingredient is of course the fresh ahi.  A few years ago I discovered Oki’s Fish Market tucked in the corner of the Kahului Foodland market.  Oki’s always has fresh ahi blocks and ahi steaks at reasonable prices.  So when I’m in the neighborhood, I always stop by to pick up fresh fish.

I usually buy a 10-12 ounce ahi block, enough to serve two people. Look for ahi with the least sinew lines (they make it difficult to cut the fish in neat slices).

My favorite furikake is Mishima’s Nori Komi Furikake.  It’s a simple mix of roasted white and black sesame seeds and seaweed.  This is the best type for coating the ahi block.  Other furikake flavors may include dried salmon, shiso, wasabi and other ingredients.  These are delicious served over hot rice but I would avoid using them for this recipe.

Once the fish is coated with furikake, it gets a quick sear on all sides in a hot pan.

The vinegar, soy sauce, sugar and sesame oil makes a delicious vinaigrette.

I always have a bottle of this delicious wasabi sauce in my refrigerator.  It is excellent served with the furikake ahi. Once you try it, I’m sure you’ll agree that its “velvety zing” makes it a perfect condiment for fish.

The furikake ahi can be served as an appetizer however my favorite way to have it is with hot Japanese rice and steamed baby bok choy.

Furikake Ahi with Soy Vinaigrette

 

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Adapted from Diamond Head Market & Grill

Author: Kiyo Miller

Serves: 2 servings

Ingredients

• Fish:
• 10-12 ounce block of fresh ahi
• 3 tablespoons furikake such as Mishima Nori Komi Furikake
• 1 teaspoon sesame oil
• Sauce:
• 1 tablespoon rice vinegar (unseasoned)
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon roasted sesame seeds
• 1 teaspoon finely sliced green onions (to finish)

Preparation

1. Crust ahi block with furikake. Coat a small frying pan with 1 teaspoon sesame oil and over medium to medium-high heat quickly sear the ahi to create a crust. I typically sear each side for about 1 minute, however the time will depend on how thick your piece of fish is, and how rare you prefer your fish. Remove fish to a cutting board.
2. Whisk vinegar, soy sauce, sugar, water, sesame oil and sesame seeds together in a 1-cup glass measuring cup. Stir to combine and microwave for a few seconds until warm.
3. Slice ahi and transfer to a plate. Drizzle warm vinaigrette over the fish. Sprinkle with green onions and serve with wasabi sauce (optional).

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