Sesame Seared Ahi with Ginger Wasabi Sauce, Assorted Tempura & Bok Choy Noodles in Dashi
Bok Choy Noodles
Ingredients
1 tsp spirulina powder
2 cup all-purpose flour
2 cup semolina flour
1-1.5 cup water
2-3 bok choy (Depending on size)
Directions
- Boil and salt water for pasta
- Wash and chiffonade cut bok choy leaves
- Combine and mix flour and spirulina in a food processor
- Add bok choy leaves and mix
- Gradually add one cup of water and check pasta consistency, if needed add more water
- Knead pasta and wrap in plastic to rest for 15-20 minutes
- Put pasta in the pasta machine and cut it to size
- Boil pasta for 2-3 minutes or until al dente
Dashi
Ingredients
1 qt water
1 tbsp dashi mix
1 tsp mirin
1/2 cup soy sauce
1/4 cup sugar
4 shrimp heads and shells
Directions
- Put all ingredients into pot and bring to a boil, stirring occasionally
- Strain shrimp heads and liquid
Tempura
Ingredients
-½ cup AP flour
-½ cup cornstarch
- 1 tsp of baking powder
- additional flour for tempura items
- 4 Kauai Shrimp
- 1-2 bok choy
- 1 ewa onion
Directions
- Peel and devein shrimp save the head and shells for stock
- Cut the onions in Julianne
- Mix dry ingredients together
- Add water to the dry ingredients
- Dredge in flour
- Dip shrimp, onions, and bok choy in tempura batter
- Fry in hot oil
- Plate
Sesame-Seared Ahi
Ingredients
2 lbs ahi
½ cup white sesame seeds
½ cup black sesame seeds
1-2 tsp of wasabi or as needed to cover fish
1 tbsp Olive oil
Directions
- Cut the ahi
- Mix the sesame seeds
- Spread wasabi on to ahi
- Cover the ahi in sesame seed
- Seared in olive oil
- Cut and plate with wasabi ginger butter sauce
Wasabi ginger butter sauce
Ingredients
1-2 tsp wasabi (depending on spice level of wasabi)
1-2 tsp minced local ginger
2-3 tbsp small diced Ewa onion
2 tbsp rice vinegar
1 tbsp cooking mirin
2 tbsp soy sauce
2 tbsp heavy cream
1 cup unsalted meadow gold butter (add more or less for desired consistency)
Directions
- Add wasabi, ginger, onion, rice vinegar, mirin, and soy sauce, whisk and reduce by half
- Add cream and reduce by half
- Slowly whisk in butter on a very low heat until sauce is emulsified