Steps to Prepare Perfect Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seared tuna or bonito coated in sesame (with garlic ponzu sauce). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce) is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook seared tuna or bonito coated in sesame (with garlic ponzu sauce) using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce):

1. Take 200 grams Tuna or Bonito, Sashimi grade (seared is fine)
2. Take 1 clove Garlic
3. Take 5 tbsp Roasted white sesame seeds
4. Make ready 1/3 Egg white
5. Get 3 tbsp Olive oil
6. Get 1/2 tsp ●Cooking sake
7. Prepare 1/2 tsp ●Soy sauce
8. Take 1/3 tsp ●Mirin
9. Take 1 tbsp ○Ponzu
10. Prepare 1/3 tbsp ○Shiro-dashi
11. Make ready 1/3 tbsp ○Water
12. Make ready 1 ▲Green onion
13. Prepare 1 (to taste), optional ▲Onion, Myoga ginger (optional), lemon
14. Prepare 1 (to taste), optional Black pepper

Steps to make Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce):

1. Cut the sashimi into 4 pieces and marinate in the ● ingredients for 10 minutes. Once marinated, use a paper towel to wipe off the excess liquid.
2. Thinly slice the ▲ onion and soak in water to get rid of the spiciness if you want. Thoroughly dry off the moisture. Also soak the myoga ginger in water and dry off the moisture.
3. Beat the egg white with a fork using cutting motions and pour onto Step 1.
4. Put the sesame seeds in a separate dish and completely coat both sides of the fish.
5. Slice the garlic. Since the center core part becomes bitter, remove it.
6. Slowly heat the oil and garlic in a frying pan on low heat until fragrant. When the garlic becomes a nice golden brown, remove from the pan onto a paper towel.
7. The smaller pieces of garlic will burn and become bitter so remove them. Raise the heat to high and add Step 4. Brown both sides for about 10 seconds each, then remove from the pan.
8. Since you only want to pan-fry them until the sesame seeds become fragrant, be careful not to over cook. You can eat them just like that or you can cut each one in half, as I did this time.
9. Put the ○ ingredients into the frying pan from Step 7. Bring it to a quick boil and then stop the heat right away.
10. Arrange Step 8 on a dish and garnish with the ▲ ingredients. Cover with the sauce and top with the garlic slices. Optionally season with black pepper. I used store-bought seared skipjack tuna for the photos.

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