Wok-charred Ahi ►
This variation on sashimi has become a staple of Hawaiian cuisine. Instead of being served raw, the ahi has been seared on the outside and remains rare on the inside. The dipping sauce is salty and hot.
- Dipping Sauce
- Soy Sauce - 1/4 cup
- Mirin - 1 tablespoon (alt. sweet sherry)
- Lime Juice - 1 tablespoon, fresh
- Wasabi Powder - 1 tablespoon
- Water - 1/2 teaspoon
- Unsalted Butter - 1/2 cup, clarified
- Ginger - 2 teaspoons, grated, fresh
- Shallots - 2 teaspoons, minced
- Red Pepper Flakes - 2 teaspoons
- Marjoram - 1 teaspoon, dried
- Cayenne Pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Lemon Juice - 1/2 lemon
- Ahi - Two 4-inch squares of 1-1/4-inch-thick (4 ounces each)
To make the dipping sauce: In a small bowl, combine the soy sauce, mirin or sherry, and lime juice. Mix the wasabi and water together to make a paste, and add it to the soy mixture.
In a shallow bowl, combine all the ingredients except the ahi and mix well. Heat a wok or large skillet over high heat until the pan is very hot. Coat the ahi in the butter mixture on all sides. Sear in the hot pan for 20 seconds on each side.
To serve: Cut the ahi into 1/8-inch-thick slices, revealing the raw center. Serve with the dipping sauce.