Arare Crusted Ahi with Watercress and Tomato Salad
Summary
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Ingredients
1 cup
Arare (Mochi Crunch) smashed up to the size of Japanese bread crumbs 1
4-5 oz. piece fresh ahi filet 1 tablespoon
canola oil 1 teaspoon
shoyu/mustard (mixture of English dry mustard and water, then flavored with shoyu) 1 teaspoon
rice wine vinegar 1⁄8 cup
mayonnaise 2 cups
watercress tops 1 cup
assorted grape tomatoes halved 2 teaspoons
pickled ginger, chopped 1 teaspoon
green onion, finely slicedInstructions
Ahi
- Heat a non stick pan on medium high heat.
- Crust one side of the ahi. Place the canola oil in the pan. Gently lay the crusted side of ahi into the pan.
- Cook for 2 minutes. Turn over and cook for 20 seconds more. Remove and drain on a paper towel.
Dressing
- Place the watercress into a chilled mixing bowl.
- Add in the tomatoes, salt, pepper, pickled ginger and green onions.
- Add in 2 tablespoons dressing and mix gently to incorporate.
To Serve
Plate individually, drizzling a little more dressing on the plate for sauce. Alternately, make large batches and serve family-style.
