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Furikake Ahi

Hoca

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I’m really starting to find beauty in simple meals. Like I mentioned a few weeks ago when sharing my recipe for three-ingredient Spaghetti Squash Bolognese Boats, I’ve had less time in the kitchen than usual (new babies will do that). It’s always tempting to reach for a takeout menu, but I’ve been determined to simply find quicker solutions for dinners. For example, I’ve been making a lot of pressure-cooker risotto, since it reheats well for lunches throughout the week.

This week’s recipe is similar in its approach – it contains just a few ingredients, and comes together in minutes. It’s a popular preparation in Hawaii, found on many restaurant menus. But to be honest, once I figured out how easy it is to prepare at home, I’ve had a hard time shelling out money to let someone else make it for me.

Furikake is a Japanese rice seasoning typically made with dried fish, sesame seeds, and seaweed. It was initially distributed in the early 1900s under the name Gohan No Tomo (“A friend for rice”) as a possible source of calcium (early recipes used ground fish bones). At first, the seasoning was too pricey for everyday eaters, but by 1948 it was commercially produced by Nissin foods (most famous for their Top Ramen), to help combat malnutrition in the Japanese population.

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I prefer Urashima’s “All Natural” varieties of furikake. The bottle on the left, which I use when making Furikake Ahi, contains nori seaweed and sesame seeds. The bottle on the right contains nori seaweed, sesame seeds, and bonito (dried skipjack tuna), which we tend to use for everyday uses. The bottle on the right is available on Amazon, and we buy the bottle on the left at our local market (alas, it’s not on Amazon).

Furikake Ahi (Gluten-free, Paleo, Primal, Whole30, Perfect Health Diet)​

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: Easy

Dipping sauce:
1 tsp tamari or coconut aminos
1 tsp rice vinegar
1 tsp water
1 dash cayenne pepper
sesame seeds

1 tsp tamari or coconut aminos
4 yellowfin (ahi) tuna steaks (~6oz each)
4 tbsp furikake (more if needed)
2 tbsp coconut oil


1. Combine the dipping sauce ingredients and set aside. Rub the tamari all over the tuna steaks. In a shallow bowl, add the furikake, then roll each steak in the furikake until coated; set aside.

2. Warm the coconut oil in a skillet over medium-high heat until just smoking, about 2 minutes. Add the steaks, in batches if needed, and sear on each side, about 30 seconds per side for rare (pictured above), 45 seconds per side for medium-rare.

3. Thinly slice and serve with the dipping sauce, some rice, and a vegetable side of your choice (pictured above are Chinese Greens from The Ancestral Table, which I’ll share next week).

 
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