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Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce)
Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce)

Before you jump to Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active participation. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, all things considered. A lot of it truly is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to seared tuna or bonito coated in sesame (with garlic ponzu sauce) recipe. To make seared tuna or bonito coated in sesame (with garlic ponzu sauce) you only need 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce):
  1. Provide 200 grams Tuna or Bonito, Sashimi grade (seared is fine)
  2. Provide 1 clove Garlic
  3. You need 5 tbsp Roasted white sesame seeds
  4. Get 1/3 Egg white
  5. Take 3 tbsp Olive oil
  6. You need 1/2 tsp ●Cooking sake
  7. Take 1/2 tsp ●Soy sauce
  8. Use 1/3 tsp ●Mirin
  9. Use 1 tbsp ○Ponzu
  10. Prepare 1/3 tbsp ○Shiro-dashi
  11. Get 1/3 tbsp ○Water
  12. Provide 1 ▲Green onion
  13. Get 1 (to taste), optional ▲Onion, Myoga ginger (optional), lemon
  14. Take 1 (to taste), optional Black pepper
Instructions to make Seared Tuna or Bonito Coated in Sesame (with Garlic Ponzu Sauce):
  1. Cut the sashimi into 4 pieces and marinate in the ● ingredients for 10 minutes. Once marinated, use a paper towel to wipe off the excess liquid.
  2. Thinly slice the ▲ onion and soak in water to get rid of the spiciness if you want. Thoroughly dry off the moisture. Also soak the myoga ginger in water and dry off the moisture.
  3. Beat the egg white with a fork using cutting motions and pour onto Step 1.
  4. Put the sesame seeds in a separate dish and completely coat both sides of the fish.
  5. Slice the garlic. Since the center core part becomes bitter, remove it.
  6. Slowly heat the oil and garlic in a frying pan on low heat until fragrant. When the garlic becomes a nice golden brown, remove from the pan onto a paper towel.
  7. The smaller pieces of garlic will burn and become bitter so remove them. Raise the heat to high and add Step 4. Brown both sides for about 10 seconds each, then remove from the pan.
  8. Since you only want to pan-fry them until the sesame seeds become fragrant, be careful not to over cook. You can eat them just like that or you can cut each one in half, as I did this time.
  9. Put the ○ ingredients into the frying pan from Step 7. Bring it to a quick boil and then stop the heat right away.
  10. Arrange Step 8 on a dish and garnish with the ▲ ingredients. Cover with the sauce and top with the garlic slices. Optionally season with black pepper. I used store-bought seared skipjack tuna for the photos.

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