Seared Ahi with Sesame Seed Crust 😍

In this video we are sharing ways recipe for you to make Ono Ahi at home!
Sesame Seed Crusted Seared Ahi
1 lb Ahi (Tuna) block
1 cup Aloha Shoyu Spicy Gluten-Free Teriyaki
1 tsp Wasabi paste
4 oz Butter
¼ cup Sesame seeds
1 cup Kabocha (peeled and cut)
1 lb Spinach
2 oz Carrots (julienne cut)
1 oz Red cabbage (shredded)
1 oz Kaiware sprouts
1. Coat the top side of the ahi block with sesame seeds. In a pan, add oil and bring to medium-high heat. Add in the sesame-crusted ahi block and sear until sesame seeds brown or become golden. Flip the ahi and sear the other side for about 1-2 minutes, being careful not to cook the fish fully.
2. While the ahi is searing, add oil in a separate pan and bring it to medium-high heat. Add spinach to the pan, then season with salt and pepper. Add julienne carrots and red cabbage and stir until veggies have wilted. Turn the heat off, and set veggies aside.
3. Return to the ahi pan to turn off the heat.
4. In a third pan, prepare the sauce in a saucepan. Pour Aloha Shoyu’s Spicy Gluten Free Teriyaki sauce and bring it to a boil. The sauce will begin to reduce and thicken. Reduce heat to low and add in wasabi paste. Once the wasabi has been incorporated into the sauce, turn off the heat and slowly whisk in butter. Keep warm.
3. In a pot, boil the kabocha until it has reached fork-tender. Reserve some of the kabocha water, remove the kabocha from the pot, and place it into a bowl. Whisk in some of the kabocha water, and season with salt and pepper.
4. Using a hand blender or any blender with a puree option, blend until all of the kabocha has a smooth like consistency. Set aside.
Pl
Let's plate the dish! Smear kabocha puree as the base on a plate. Assemble veggies on top of the kabocha smear. Then place the sliced seared ahi over the bed of veggies.
Drizzle the reduced Aloha Shoyu’s Spicy Gluten-Free and wasabi butter sauce over the sliced seared ahi. Garnish with fresh Kaiware sprouts (optional) and enjoy!
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In 1946, a small shoyu (soy sauce) manufacturing plant was established in Kalihi, Hawaii by five local Japanese families amidst post World War II. Aloha Shoyu™ Company has survived through competition to become one of today’s market leaders in Soy Sauce sales in Hawaii.
Aloha Shoyu continues to expand its line of quality products which now includes Lower Salt Soy Sauce, Aloha Gold Soy Sauce, Gluten-Free Soy Sauce, White Distilled Vinegar, Cider Vinegar, Sushi No Tomo Vinegar, Barbecue Sauce, Hawaiian Teriyaki Sauce, Somen Tsuyu Noodle Sauce, and Teriyaki Glaze and Marinades.
Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.