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 seardon’t over cook!! Slice and plate with all other goods.

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