When I was a child my father was a lawyer with the Judge Advocate Unit of the Philippine Constabulary. His job took him to many military installations around the country, and he met up with people from different backgrounds. Because of this we learned not to ask him too closely about what he did. One morning though, after he had returned from a dinner meeting with a Japanese journalist, I opened our refrigerator to find some unusual leftovers --- they were pieces of nigiri and maki sushi that he didn't eat because the fish was raw, but was too polite to decline when Harai had ordered them for him. This was the start of my love affair with Japanese food.
I sometimes make sushi rice, salmon teriyaki, and tamago (egg omelet) for my family, and the rice toppings I found in Asian stores are a godsend when I don't want to deal with toasting nori and sesame seeds. But what I really like is eating sushi, especially mackerel and tuna. They remind me of the sea and in turn, of home, since both Japan and the Philippines are island nations.
(Serves 2 as an entree, or 4 as an appetizer)
Prepare steamed rice, or if you prefer sushi rice.
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 tablespoons sesame oil
2 tablespoons soy sauce
grated fresh ginger (Tip: Use your vegetable peeler and scrape the ginger onto the dish directly.)
1 garlic clove, minced
1 teaspoon lemon or lime juice
sesame seeds, white and/or black
Green onion, chopped (for garnish)
I sometimes make sushi rice, salmon teriyaki, and tamago (egg omelet) for my family, and the rice toppings I found in Asian stores are a godsend when I don't want to deal with toasting nori and sesame seeds. But what I really like is eating sushi, especially mackerel and tuna. They remind me of the sea and in turn, of home, since both Japan and the Philippines are island nations.
(Serves 2 as an entree, or 4 as an appetizer)
Prepare steamed rice, or if you prefer sushi rice.
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 tablespoons sesame oil
2 tablespoons soy sauce
grated fresh ginger (Tip: Use your vegetable peeler and scrape the ginger onto the dish directly.)
1 garlic clove, minced
1 teaspoon lemon or lime juice
sesame seeds, white and/or black
Green onion, chopped (for garnish)
Mix the marinade ingredients together in a glass or ceramic dish. Place the tuna steaks in the marinade, cover tightly, and refrigerate for an hour, turning once halfway through. Take this out of the refrigerator to bring to room temperature 20 to 30 minutes before cooking. Remove from marinade and roll in sesame seeds, coating both sides.
Heat a non-stick skillet over medium high to high heat. Sear the tuna for a minute to a minute and a half on each side, or longer if you want the tuna less rare.
Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Serve alone or with rice.
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