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.
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.
Beat the egg white with a fork using cutting motions and pour onto Step 1.
Put the sesame seeds in a separate dish and completely coat both sides of the fish.
Slice the garlic. Since the center core part becomes bitter, remove it.
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.
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.
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.
Put the ○ ingredients into the frying pan from Step 7. Bring it to a quick boil and then stop the heat right away.
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.
Story Behind this Recipe
-I thought up a different way to enjoy tuna sashimi using ingredients that can be found in any household. Since the flavor is simple and easy to eat, even the elderly or guests will enjoy this dish.
-Basically, don't overcook it. The point is not to cook the sashimi, but to brown the sesame seeds. -You could also add your choice of vegetables, such as sprouts or radish sprouts. -The fragrance and savoriness of the sesame seeds are a simple touch to increase the richness of the fish.