Ahi Nori Kala Pa'a

By flour_arrangements

TJ Kraft

Ingredients

• 4 tablespoons mirin (rice wine)
• 3 tablespoons shoyu (soy sauce)
• 1 tablespoons lemon juice
• 1 teaspoon sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• Grated daikon radish (optional)
• 8 ounces TJ Kraft ahi tun
• (block cut, sashimi grade)
• 1/2 cup Nori Komi Furikake
• (Japanese seasoning mix)
• 2 tablespoons canola oil

Details

Servings 4
Adapted from norpacexport.com

Preparation

Step 1

In a saucepan, combine mirin, shoyu, lemon juice, sugar, water and cornstarch. heat over medium heat, stirring, until bubbles cover the surface; set aside. Add grated daikon, if desired.

Cut ahi lengthwise into 1-by-1-by-6-inch strips. roll strips in furikake, coating all sides.

heat oil in a frying pan over medium-high heat. Add ahi strips and sear on all sides.

Remove and cut into 1/2-inch-thick kala pa'a (coins), using a sharp, thin blade.

Arrange on a plate, drizzle with sauce and serve. Makes 4 servings.

Tip: The more well-done, the more difficult it is to cut. Ideal is a raw interior with a 1/8-to 1/4-inch-deep sear.