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Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds


Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds

Serves 4
Ingredients
Sushi-grade Tuna: 2 lbs. (or 4 x 8 oz. steaks)

“Pickled Mustard Seeds”
Mustard Seeds; 4 tbsp.
Japanese Rice Vinegar: 1/2 cup
Sugar: 1 tbsp.
Salt: 1 tsp.

“Bonito Pastrami Spice”
Bonito Flakes (ground): 8 tbsp.
Whole Coriander: 8 tsp.
Whole Black Pepper: 8 tsp.
Sugar: 1 tbsp.
Salt: 1 tsp.
Onion Powder: 4 tsp.
Garlic Powder: 4 tsp.

“Golden Beet Dashi”
Beets: 2 lbs.
Water: 2 cups
Salt: 1 tsp.
Bonito Flakes: 2 cups
Kombu (Dried Kelp): 1 sheet
Yuzu Juice: 2 tbsp.

Dill for Garnish

Directions
- In a small bowl, mix vinegar, salt and sugar, and add mustard seeds and let rest for 2-3 hours to soak up liquid.
- Add all ingredients of Bonito Pastrami Spice to spice grinder, pulse to a fine dust. Then move to a mixing bowl.
- Pre heat an oven to 375˚. In a baking pan, add peeled beets, salt, bonito flakes, kombu and water, then cover pan with foil. Steam/roast beets for 1 hour or until tender.
- Take out beets and let cool. Cut beets into a half inch cubes. Strain the beet cooking liquid and season with yuzu, salt, and cool. Add beets in a bowl, dress beets with golden beet dashi.
- Crust bonito pastrami spice around tuna.
- Heat a skillet and add 2 tablespoons of oil, add crusted tuna and sear for 20-25 seconds each side, then rest.
- Serve beets on a plate and place sliced tuna on top, add pickled mustard seeds, garnish with dill.

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