In trying to capture the spirit of my “Around the World in 80 Bites” project, I decided to vicariously visit Japan. Japan’s two most famous foods are sushi and teriyaki, but these tend to be overdone. I do plan to write about sushi at some point, but for now, I wanted to make something that isn’t on the menu at every Japanese steakhouse in the country.
Like most countries where culinary traditions are an enormous part of its cultural identity, the Japanese prefer to use the freshest ingredients possible, which means that local ingredients play starring roles in the cuisine. Japanese preparation embraces minimalism and purity of individual flavors. Unlike other Asian cuisines, such as Thai and Chinese, the Japanese don’t typically blend ingredients, but tend to focus on one ingredient at a time, using condiments served on the side as the glue that binds the meal together. This dinner of lightly seasoned fresh tuna and steamed pumpkin adheres to that tradition, as the fish and the vegetable share a delicious dipping sauce based on one of Japan’s most commonly used ingredients, miso. It is the perfect meal to make before a night out with friends, as it is nutritious and filling, yet light enough that the time spent digesting it won’t keep you off the dance floor!
Seared Sesame Tuna
1 t. coriander seeds
½ t. crushed red pepper flakes
2 T. toasted sesame seeds
12 oz. fresh tuna, cut into three to four steaks
Sesame oil
In a spice grinder, coarsely grind the coriander seeds, red pepper flakes, and sesame seeds. Pour into a thin layer on a plate. Rub one side of each tuna steak with a drop or two of sesame oil. Dip the oiled side of each steak into into the spice blend to coat, set aside. Reserve any of the unused spice blend.
Heat a large frying pan over high heat. Depending on the size of your frying pan, this may have to be done in batches, as overcrowding will slow down the searing process. Brush a few drops of sesame oil to coat the pan, then add the tuna steaks, uncoated side down. Sear for two to three minutes, depending on how rare you prefer the tuna. Now, using tongs, turn each tuna steak over and place the coated side down. Cook this side for only 1-2 minutes. Set aside to cool for a minute or two.
Now, slice each tuna steak into strips approximately 1/4 – 1/3” wide and 2 inches long (as shown in photo). Arrange them, overlapping, on each plate. Sprinkle the strips with the remaining spice blend.
Miso-Beer Dipping Sauce
2 T. white miso paste (also called “mellow miso”)
1 T. soy sauce
2 T. beer (use real beer – steer clear of using something cheap that comes in a can)
A few drops sesame oil
Combine the miso and soy sauce in a small microwaveable bowl. Microwave for approximately 15 seconds, or long enough to heat the soy sauce without boiling it. Once it is heated, stir it together using a fork or a very small whisk and break up any lumps.
Next, add 1 T. of the beer, continuing to whisk the sauce. Now, add the remaining beer and the sesame oil, whisk again, and divide into small bowls. Serve as a dipping sauce for the tuna and pumpkin.
Ginger Steamed Pumpkin
3 cups diced raw pumpkin
1 T. fresh ginger, cut into slivers
Salt
Combine the pumpkin, ginger, and salt in a mixing bowl, toss a few times to blend. In a pot with a tight-fitting lid, place the pumpkin/ginger mix in a steamer basket over about 1 cup of salted boiling water. Place lid on pot and steam for approximately 10 minutes, or until pumpkin is cooked through, then serve with the Miso-Beer Dipping Sauce.
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