This char-broiled tuna dish resembles seared Hawaiian poke, but it has a definite Okinawan flair, with the additions of sesame seeds, dashi, rice wine vinegar and dried bonito flakes. The flavorful dish, created by chef Grant Sato, is included in his cookbook, “An Okinawan Kitchen.”
KATSUO NO TATAKI GOMAE (CHAR-BROILED SKIPJACK TUNA IN SESAME DRESSING)
By Grant Sato
2 pounds aku (skipjack tuna) loin, boneless and skinless
Sprinkle aku with salt and quickly place under a broiler or on a grill. Char each side 30 seconds then remove to an ice bath for 1 minute to stop cooking process and ensure center of loin remains raw. Pat dry with paper towels, then slice into 1/4-inch pieces and place in bowl.
Grind goma in suribachi (Japanese mortar and pestle) to make rough paste. Add sugar, dashi, vinegar and shoyu; grind into a smooth paste.
Add paste to fish slices and mix to coat each piece well in sauce. Place in center of serving bowl and garnish with green onions and katsuobushi. Serves 5.