Sesame Gochugaru Ahi Tataki with Kabocha Puree, Roasted Baby Bok Choy and Grape Tomatoes, Curry Taro Crumble, and Watermelon Caviar Pearls

Main Components:

Sesame Gochugaru Crusted Ahi Tataki

Ahi Filet - 1⁄2 Filet
Gochugaru - 2T
Black Sesame Seeds - 1T
White Sesame Seeds - 2T
Salt - 2T
Aloun Farms Meyer Lemon - 1/2pc.

1. Zest and squeeze lemons (save
zest). Lemon juice into sheet pan
2. Mix seeds, gochugaru, and salt
in separate bowl and transfer to
sheet pan
3. Coat ahi in juice on all sides
then tataki seasoning. Sear on
medium high heat for 20 seconds
per side. Refrigerate until ready to

Ginger Onion Tosazu

Rice Wine Vinegar - 1/4c.
Bonito Flakes - 1/4c.
Ginger - 2oz.
Ewa Sweet Onion - 0.5oz
Mirin - 1/2T
Soy Sauce - 1/2t
Sugar - 1T
Salt - 2T
Vegetable Oil - As Needed
Cornstarch - 1/2T


1. Peel and finely mince ginger. Finely
mince onion. Saute until fragrant and add
liquids and bring to simmer. Turn off heat
and add bonito flakes
2. Strain thoroughly and use quick slurry to

Kabocha Puree

Kabocha - 3oz
Ewa Sweet Onion - 0.5oz
Ginger - 0.25oz
Garlic - 0.25oz
Vegetable Oil - As Needed
Meadow Gold Salted Butter - 3oz
Heavy Cream - 2T
Fish Sauce - 2T
Water - As Needed
Turmeric - 2T
Salt - 2T
Black Pepper - 2T


1. Peel and thinly slice kabocha.
Mince ginger, garlic, and onion.
Saute on medium high heat until
slightly fragrant. Gradually add
water until kabocha is fork tender
2. Puree together with butter and
cream in vitamix. Season to taste
and keep warm in pot until ready
to serve

Roasted Bok Choy and Grape Tomatoes

Aloun Farms Baby Bok Choy - 4oz
Grape Tomatoes - 4oz
Salt - As Needed
Pepper - As Needed
Vegetable Oil - As Needed


1. Cut bok choy into 6ths and
onto sheet pan with parchment.
Half tomatoes and onto separate
sheet pan with parchment.
Drizzle with oil and pepper.
2. Roast at 375F until slightly
charred. Serve hot


Curry Fried Taro Crumble

Hawaii Ulu Co’op Taro - 4oz
Vegetable Oil - As Needed
Smoked Paprika - 1t
Curry Powder - 1/2t
Mushroom Seasoning - 1t
Ground Cumin - 1/4t
Black Pepper - 1/2t


1. Pass thawed taro through wire rack
and fry at 375F until golden brown.
Let dry on paper towel lined bowl
before seasoning. Serve cool

Watermelon Caviar

Watermelon - 3oz
Agar Agar - 1/2t
Vegetable Oil - 1c


1. Blend watermelon in Vitamix until little to
no pulp. Add agar until combined. Transfer to
squeeze bottle
2. Slowly drip caviar into cold oil

Microgreens/Herbs/Other Garnishes

Thai Basil - 1oz
Lemon Zest - Leftover
Sorrel Micros - 3pcs
Pea Tendrils - 4pcs
Radish - 0.5oz
Green Onion Curls - 0.5oz


1. Thai basil and lemon zest plated across tataki
2. Thinly slice radish with mandoline slicer. Paired with sorrel leaves and tomatoes
3. Pea tendrils plated across bok choy
4. Thinly slice green onion into strips and
submerge in ice bath. Plate with tataki

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