Sesame Crusted Tuna
Bonito Soy Sauce
Chilli Spice Blend
Dip one side of tuna into prepared egg white, then into sesame seeds. Repeat with remaining tuna. Leave at room temperature for 15 minutes.
Heat oil in a large non-stick skillet over medium high heat. Add tuna, seed side down, and sear until lightly coloured, 1-2 minutes. Remove from heat and let sit 1-2 minutes. This will allow the temperature of the fish to rise slightly.
Heat a non-stick pan over medium high heat. Add bonito flakes and toast 2-3 minutes. Remove from heat and crush bonito flakes with fingers.
In a medium bowl, mix soy sauce, mirin, sake, and sesame oil to combine.
Add bonito flakes to soy mixture and stir to combine.
In a shallow bowl, toss tofu in egg whites. Let sit 10 minutes
In a large non-stick skillet, heat oil over medium high heat. Add tofu and sear until golden brown, 2-3 minutes per side. Remove from pan
Add green onions to skillet and lightly sauté, 1 minute.
Spoon 1 tsp of Bonito Soy Sauce and sautéed green onions over each piece of tofu.
Garnish with chilli spice blend
Toast nori sheet over medium low heat of burner, or in a small skillet
In a mortar and pestle or spice grinder, grind black sesame seeds, white sesame seeds and poppy seeds together. Crumble nori sheet and add to seed mixture
Add remaining ingredients and stir to combine.
In a spice grinder, or a mortar and pestle, grind the sesame seeds. Transfer to a blender and add brown sugar, tahini, sake, rice wine vinegar, soy sauce, mirin and sesame oil. Mix at a low speed to combine. Slowly add the grape seed oil to emulsify dressing.
In a large skillet, heat remaining grape seed oil over medium heat. Add green onions and sauté until soft, 2-3 minutes. Add spinach and a pinch of salt and let spinach wilt slightly, 3-4 minutes. Remove from heat and toss spinach with dressing
Place radish slices in a bowl of ice water to crisp, 5-10 minutes. Remove and drain well.
Just before serving, toss radishes with Bonito Soy Sauce. Serve with tuna, tofu and Gomae salad