Tuna Tataki Coated with Double Roasted White Sesame Seeds

Tuna tataki is like a bit fancy way to enjoy sashimi-grade fish. You take a whole log of sashi-grade tuna, give it a light seasoning then roll in toasted sesame seeds. To further bring out the flavors, a quick sear all around to get a cooked aroma on the outside paired with rare meat in the center.

After slicing and plating, some like to serve it with Japanese seasonings with sliced aromatics on top. To save some troubles, simply use store-bough ponzu sauce to complete the dish. Tuna tataki also goes hand in hand with Japanese sake (don't drink and drive), perhaps one can think of it as Japanese style tapas.

Tuna tataki coated with double roasted white sesame seeds - 

Ingredients?

• 1 log/about 180 grams sushi-grade tuna
• Some olive oil
• Some salt
• 2 tablespoons toasted white sesame seeds
• Some chives (optional)

Sauce:

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons mirin
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon grated ginger

How?

Pour some toasted white sesame seeds to a plate. I used double roasted white sesame seeds, which has a hand-ground texture like using mortar and pestle. The aroma is quite robust, so I chose to use the white sesame seeds only. If using regular toasted sesame seeds, you can mix in some black sesame seeds too if preferred. 

Rub the sashimi-grade tuna with olive oil then roll onto the sesame seeds to get an even coating on all sides, except for both ends. 

Use a non-stick pan and drizzle 1 tablespoon of olive oil. Switch to medium heat and wait till the oil gets hot. Not warm, we need it hot. 

It's easier to maneuver the fish with your hands, just be careful not to get burned. Transfer the fish to the pan and give it a nice sear all around, except for the ends. It happens really quickly, probably 10 seconds depending on how thick the log you're using.

What I do is by rolling and changing sides for the fish log using my hands, but again, be careful not to get burned. The tuna is ready when the outside turns cooked white color and the center still remains raw or semi-raw. 

Transfer the fish to a plate and into the freezer while we work on the sauce. It'll help firming up the meat and will be easier to slice without breaking the edges later on.

Take a chunk of the ginger and scrape the skin. Grate the ginger to get 1/2 teaspoon of it. Add that along with all other ingredients listed under the "sauce" section to a bowl. Whisk till the sugar has been fully dissolved. Taste and adjust to your liking if needed.

Take the tuna out. Use a sharp knife and slice to single-bite size pieces, like what you get for sashimi. Plate and wait a few more minutes, till the tuna has come back to room temperature, on a slightly colder side is fine.

Pour over the sauce. If using chives, give it a fine chop and garnish on top.

As good as the tuna tataki works with Japanese sake, I actually finished the dish as it is, no drinks involved. Turned out the whole plate became me and Mister's weekend morning snack. A little energy boost before we head out and grab a full late lunch couple hours after.

Wait, I suddenly realized that was one hella expensive "snack" and was gone in like 10 minutes.

Extended reading:

• Salmon crudo in Asian seasonings
• Yellowtail and scallop crudo with ponzu and sriracha

Simplified Mizutaki Using Kombu Dashi 水炊き

Mizutaki 水炊き is a type of Japanese hot pot with chicken as its main ingredients. The stock base varies, I would say using chicken stock results in a thick and umami-burst outcome. But there's also a lighter version using kombu, a type of dried kelp for the soup base. 

As far as this recipe goes, let's try the simple-tasting route but glorified with aromatic Japanese ponzu for the dipping sauce.

Simplified mizutaki using kombu dashi 水炊き -  

Ingredients?

• 1 big piece boneless chicken leg
• 10 oyster mushrooms
• 6 shiitake mushrooms
• 250 grams Chinese cabbage
• 150 grams mizuna (Japanese mustard greens)
• 1 big piece/box fried tofu (soft kind)
• 1/2 daikon radish
• 1/2 carrot
• Some steamed rice (optional)

Stock:

• 1 medium piece kombu
• Some room temperature water

Sauce:

• Some ponzu sauce
• Some grated daikon
• Some chives or scallion

How?

Precook the rice if decide to serve this hot pot meal with it. Otherwise you can simply enjoy the hot pot as it is, or even cook some noodles or udon in the end. 

Fill a medium pot with room temperature water and add in kombu. I used a scissor to cut the kombu to square pieces, so it'll fit inside the pot.

Switch to medium heat and let it simmer for 15 minutes. Not boiling, but close to that temperature point. Once ready, turn-off the heat and set aside for later use.

Slice the boneless chicken leg into medium bite size pieces. I also use skin-on chicken, need some of that oil to further "smoothen" the consistency of the stock.

Destem the shiitake mushrooms, perhaps slice-off some parts on the cap to make a pattern, but not necessary though. This is more like a bit appealing to the eye. Separate the oyster mushrooms, tear them into thinner threads for larger ones.

Peel and slice the carrot to smaller chunks, do the same for daikon. I would cut these two either thinner or smaller so they can turn chopstick-tender sooner during the cooking process.

Destem the leafy greens and slice to shorter sections. Quickly drench the tofu in hot water to draw out excess oil. Drain out excess liquid and set aside.

Pour the store-bought ponzu sauce to serving bowls. Grate some daikon and add to the sauce. Also finely chop some chives or scallion and add to the sauce. You can even chop up some fresh red chilies for a spicy taste.

Back to the hot pot, arrange the ingredients throughout the pot, then transfer the chicken to the center. Pour in kombu stock till just about reaching the top of the ingredients.

Put on the lid and switch to medium heat. Bring the pot to a light bubbling stage, continue to cook for couple more minutes.

Remove the lid and let it cook for one to two more minutes, or till the chicken has been fully cooked-through then the mizutaki will be ready to serve.

If your pot works with an induction cooker, you can even serve the mizutaki right on the spot. The induction cooker can keep the stock hot at all times, and you can only cook the tender leafy greens when needed, just like enjoying a regular shabu shabu.

The ponzu sauce works really well with lighter stock version mizutaki. The fruity and citrusy aroma definitely brighten the natural sweetness from all the ingredients.

In the case of mizutaki with heavier chicken stock base, I'm not so sure if ponzu will match the flavors that well. I might just keep it simple and enjoy the hot pot itself without extra dipping sauce on the side.