Flash Boiled Ahi Sashimi

 I've been watching a lot of NHK World (Japan's National Public Broadcasting Station).  

 I took this picture of my TV screen.

Anyway, when I got this very large, very premium, sashimi-grade Ahi tuna from my Mom's neighbor, I had my chance to try something really awesome. Believe it or not, this nice piece of fish was a thank you gift for a mileage flight we gave her.

Mom and I split it in half.

Here's my half. Now back at home, here's what I did with it. 

I started grating some daikon and set it aside in a bowl. The soy sauce and wasabi, standing by as well.

Here's my beautiful looking half. You can see the hard dark colored skin on the other side which I cut off before cooking. 

Next, I prepared an ice bath (Ice and water). 

 Then I boiled some water. Once boiling, I quickly dunk the fish for 5-7 seconds. 

 Let me tell you... I was really REALLY nervous. I didn't want to make any mistakes.

 Then I quickly dropped it in the ice bath to prevent further cooking. 

 Ah. Perfect. Cut in half.

 Slice.

 I added the daikon, some greens, the fish and wasabi.

Sprinkled some toasted sesame seeds.

 And Wa-La! 

I added all the extra pieces rolled up or placed nicely... that is, extra pieces that I haven't already eaten before this picture was shot. 

My brother is a diver and makes his own sashimi. Locally we call it Poke ("Poki"). Here's some of his  latest stuff.

 Yum.

Hello teeth.

These are the beautiful fish of Hawaii. 

Grilled Saba

Oh how I love Saaaaaa-baaaah.

My friend Yuka comes over almost every week now and we try to do a little Japanese cooking when we are not studying together. So we decided to do fish!

I did a simple, grilled and salted saba... And she did a Kabayaki Saba which is sweet and equally as delicious! Here is our little cook-off:

We started by cleaning and cutting our fishes. I cut mine in half (right) and she cut hers in quarters (left). Here's how I made my Grilled Saba: 

First, I salted it with sea salt and set it aside for 10 minutes.

 Next, I grated some daikon (turnip). 

 It grates very easily and fast so watch your fingers!

 There's a lot of water in daikon so you'll have to gently queeze it out.

Now I'm ready to grill (which I forgot to take a picture of...) 

 I grilled it 10 minutes on each side, skin-side down first. Oh it is hard to resist, as the smell fills the room!

Here is my grilled saba with a side a daikon and some hot green tea brewing. 

I also added sauteed spinach with minced garlic that I fried in canola oil. I used spinach because I forgot to buy shiso leaves. If I had shiso, I would have rolled it up and chopped it.

I'm done! I had soy sauce on the side but it was so good by itself that I didnt even touch it.

Here is Yuka's Kabayaki Saba: 

  First, she cooked sake, soy sauce, and mirin together. Once the sauce was ready, she lightly dipped each fish in flour and fried it in the sauce. 

I was out of mirin, so I had Yuka use agave instead which made it a little thick and caramelized. 

 Here's the Grilled Sanma next to the Kabayaki Sanma. The Kabayaki was so good that I even forgot the mirin-substitute was there. Ku-dos! 

Here is a little Sam's Club salad that I added at the last minute. 

 "Itadakimasu!" 

 Shy? Do you want some?

 No thanks. 

My printable recipe

Strawberry Grand Marnier with Toasted Slivered Almonds

This is a great dessert when enteraining guests… Its light, its sweet, and it has Grand Marnier in it!

I got all of these items (pictured) at Costco.  

 Ah yes fresh strawberries

 I wash my strawberries in Kangen water or clean water.

First, lop off the tops of the strawberries. Slice in half then into quarters (or thin slices, if you prefer). 

 Place the strawberries in a serving bowl.

 Next, Add a shot of Grand Marnier (or any orange liqueur) into a shot glass.

Get some sugar.

 And pour it into the shot glass. Mmmm.

 It'll sink, so you'll need to mix it.

 I like to give it a good swirl but not until it dissolves. I like it a little cloudy because the crystals are still visable. 

 Pour the liqueur right into the bowl of strawberries.

 Add the almonds.

 Like that... or la-DAT, as we say in Hawaii.

 Beautiful, beautiful Grand Marnier.

 Now, grab an orange. Always make sure everything's clean of course.

 Give it a nice zest. 

 I just gave it a few strokes.

Garnish with a mint leaf and its ready to serve! 

My Printable Recipe