Sesame-crusted seared tuna (Maguro no goma-age) from The Japanese Kitchen: 250 Recipes in a Traditional Spirit (page 368) by Hiroko Shimbo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 20, 2014

    Have no idea why the author recommended marinating the tuna with sesame seeds, soy sauce and mirin. Then she says, discard the marinade but reserve the sesame seeds to coat the fish. It's not possible to just remove the sesame seeds. I lost about half the sesame seeds. I should have done it normal way which is fish is marinated and tuna is coated with sesame seeds then quickly seared. Taste was ok but nothing special. Her method makes it very, very easy to overcook the fish. I count seconds and not minutes like this recipe to sear fish using sashimi grade fish.

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