Chef’s Recipe Series
Try these recipes straight from Scott’s Kitchen at home!
Togarashi Seared Ahi Tuna
Tsume Sauce
- 4 cups dashi (find instant in Asian isle)
- 2 tbl. sake
- ¼ cup sugar
- ¾ cup soy
Reduce first three ingredients by 1/3 and add soy. Thicken with cornstarch slurry.
Togarashi Crust
- 2 tbl. togarashi spice
- 2 tbl. steak seasoning
- 2 tbl. panko bread crumbs
- 1 tea. orange zest
- 1 tbl. black sesame seeds
- 1 tbl. white sesame seeds
Mix all together. (tograshi spice and panko in Asian isle)
Wasabi Vinaigrette
- 1 tube wasabi paste (3.5 oz.)
- 1 egg yolk
- ½ tea. sugar
- ½ tea. horseradish
- ½ cup rice vinegar
- 1 cup salad oil.
Place all ingredients in blender except oil mix well and while blender is running slowly add oil to emulsify.
Cucumber Salad
- ¾ cup rice vinegar
- 1 tsp. chili flakes
- 2 tbl. sugar
- 1 tsp. mirin
- 1 tsp. sesame oil
Mix all ingredients together. Thinly slice cucumbers and toss with a little dressing.
Sticky Rice
Make any sushi rice according to directions but add a little chopped lemon grass when steaming. When finished fold in a little sugar and pickled ginger.
Seared Ahi
Coat ahi very well with seasoning and sear in a very hot pan on all sides in a little oil. Just sear — don’t over cook!! Slice and plate with all other goods.