Sesame Seared Ahi with Ginger Wasabi Sauce, Assorted Tempura & Bok Choy Noodles in Dashi




Bok Choy Noodles



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)



  1. Boil and salt water for pasta
  2. Wash and chiffonade cut bok choy leaves 
  3. Combine and mix flour and spirulina in a food processor
  4. Add bok choy leaves and mix
  5. Gradually add one cup of water and check pasta consistency, if needed add more water 
  6. Knead pasta and wrap in plastic to rest for 15-20 minutes
  7. Put pasta in the pasta machine and cut it to size
  8. Boil pasta for 2-3 minutes or until al dente





1 qt water

1 tbsp dashi mix

1 tsp mirin

1/2 cup soy sauce

1/4 cup sugar

4 shrimp heads and shells 


  1. Put all ingredients into pot and bring to a boil, stirring occasionally
  2. Strain shrimp heads and liquid





-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


  1. Peel and devein shrimp save the head and shells for stock 
  2. Cut the onions in Julianne 
  3. Mix dry ingredients together
  4. Add water to the dry ingredients
  5. Dredge in flour 
  6. Dip shrimp, onions, and bok choy in tempura batter
  7. Fry in hot oil
  8. Plate

Sesame-Seared Ahi


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 



  1. Cut the ahi
  2. Mix the sesame seeds
  3. Spread wasabi on to ahi
  4. Cover the ahi in sesame seed
  5. Seared in olive oil
  6. Cut and plate with wasabi ginger butter sauce 


Wasabi ginger butter sauce 


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)



  1. Add wasabi, ginger, onion, rice vinegar, mirin, and soy sauce, whisk and reduce by half 
  2. Add cream and reduce by half
  3. Slowly whisk in butter on a very low heat until sauce is emulsified

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