Sesame Seared Tuna & Sushi Bar Spinach
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Date: 2021-03-09
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Comments and reviews: 9
Murray
Go-mae is one of my favourite Sushi side dishes. It is a must have for me when I go out for Sushi, if it is on the menu. The dressing can also have some rice wine vinegar in it too and tahini can be used as a substitute for grinding the toasted sesame seeds with a motar and pessle. Anyway it is done, it is delicious. When I lived in Vancouver I used to go to a fusion Izakaya restaurant that made it with a mix of spinach, chard, and radish. Unbelievable.
As for frozen fish for Sushi, it is my understanding that in some states it is a legal requirement that the fish used in Sushi be frozen before use. I was on a work trip in Washington State a few years ago. I went out to a small sushi restaurant for dinner and started talking to the owner. He told me that all of his fish needed to be frozen prior to using it as sushi.
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Go-mae is one of my favourite Sushi side dishes. It is a must have for me when I go out for Sushi, if it is on the menu. The dressing can also have some rice wine vinegar in it too and tahini can be used as a substitute for grinding the toasted sesame seeds with a motar and pessle. Anyway it is done, it is delicious. When I lived in Vancouver I used to go to a fusion Izakaya restaurant that made it with a mix of spinach, chard, and radish. Unbelievable.
As for frozen fish for Sushi, it is my understanding that in some states it is a legal requirement that the fish used in Sushi be frozen before use. I was on a work trip in Washington State a few years ago. I went out to a small sushi restaurant for dinner and started talking to the owner. He told me that all of his fish needed to be frozen prior to using it as sushi.
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Mark
Chef John,
Big fan! thanks for sharing so much of your knowledge! Far be it from me to tell you how to cook, but next time, if you're thawing the fish anyway, try giving it a sear while the inside is still a bit icy! You can crank the heat a little more and get a bit of a hard sear/crust on the outside, while keeping the inside raw. gotta pat dry before searing, of course. also, you've probably had it, but furikake seasoning in place of the sesame seeds are great here too!
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Chef John,
Big fan! thanks for sharing so much of your knowledge! Far be it from me to tell you how to cook, but next time, if you're thawing the fish anyway, try giving it a sear while the inside is still a bit icy! You can crank the heat a little more and get a bit of a hard sear/crust on the outside, while keeping the inside raw. gotta pat dry before searing, of course. also, you've probably had it, but furikake seasoning in place of the sesame seeds are great here too!
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Jacqulyyn
If you cannot find mirin a couple of splashes of sake (my go to is Gekkeikan for cooking) will work. My favorite sushi bar makes this tuna but garlic instead of sesame and they sear it just slightly more. It's from heaven on a bed of warm rice with flying fish roe.
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If you cannot find mirin a couple of splashes of sake (my go to is Gekkeikan for cooking) will work. My favorite sushi bar makes this tuna but garlic instead of sesame and they sear it just slightly more. It's from heaven on a bed of warm rice with flying fish roe.
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Tran
Eating meat You have to eat seasam seed to make sure yr kidney have enough canxium. Milk has canxi but it very hard to enter the blood.
The amazing about fish is. your kidney dont need canxi tk digest fish
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Eating meat You have to eat seasam seed to make sure yr kidney have enough canxium. Milk has canxi but it very hard to enter the blood.
The amazing about fish is. your kidney dont need canxi tk digest fish
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Infin1ty
Wouldn't you specifically want to use Japanese mayo (Kewpie) for this? It's going to drastically change the flavor profile if you go with Western style mayo, but maybe that is the taste you were going for.
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Wouldn't you specifically want to use Japanese mayo (Kewpie) for this? It's going to drastically change the flavor profile if you go with Western style mayo, but maybe that is the taste you were going for.
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Stefanie
I usually don't really add sugar to the Goma-ae. I know you're supposed to, but depending on how sweet your mirin is, it's not necessary. if you don't have mirin, you will need some sugar though.
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I usually don't really add sugar to the Goma-ae. I know you're supposed to, but depending on how sweet your mirin is, it's not necessary. if you don't have mirin, you will need some sugar though.
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Tomoko
What? No 'around the outside, around the outside. ' when searing the outer edges? Totally missed opportunity, Chef John. But still love the recipe and your videos nonetheless. Yum!
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What? No 'around the outside, around the outside. ' when searing the outer edges? Totally missed opportunity, Chef John. But still love the recipe and your videos nonetheless. Yum!
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Miss
This looks so tempting & tantelizing.
Congratulations on your new home & dreams coming true.
Thank you for all your work, kindness & contributions to YT.
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This looks so tempting & tantelizing.
Congratulations on your new home & dreams coming true.
Thank you for all your work, kindness & contributions to YT.
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LK
Loving the idea for the spinach salad! It looks delicious! I get Ahi Tuna on sale all the time, but I never bother to sear it, I just slice it and eat it.
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Loving the idea for the spinach salad! It looks delicious! I get Ahi Tuna on sale all the time, but I never bother to sear it, I just slice it and eat it.
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