Ahi Nori Kala Pa’a TJ KRAFT

Ahi Nori Kala Pa’a TJ KRAFT

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

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.
2. Cut ahi lengthwise into 1-by-1-by-6-inch strips. Roll strips in furikake, coating all sides.
3. Heat oil in a frying pan over medium-high heat. Add ahi strips and sear on all sides.
4. Remove and cut into
1/2-inch-thick kala pa’a (coins), using a sharp,thin blade.
5. Arrange on a plate, drizzle with sauce and serve.
Makes 4 servings.
Tip: The more well-done, the more difficult this is to cut. Ideal is a raw interior with a 1/8- to 1/4-inch-deep sear.