SEARED HAWAIIAN AHI WITH WILD RICE AND BASMATI RICE IN A SHIITAKE TERIYAKI BEURRE BLANC
Steps:
- Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
- Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
- In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
- Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.
- Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
- Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
- Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.
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Jennifer Burton
[email protected]This dish is a bit pricey to make, but it's worth every penny.
Itsz Qa Sid maaña
[email protected]I'm not a very good cook, but this recipe was easy to follow and the results were amazing.
Nakale Matias Karlos
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Hafeez AccessSwabi
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it.
Yolanda
[email protected]This recipe is a bit spicy, but it's so flavorful. I love it!
Peggy Kirby
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
ak george williamz
[email protected]This dish was so easy to make and it tasted like it came from a restaurant.
Ivy-Jean Bennett-Taylor
[email protected]This recipe is a keeper! I will definitely be making it again and again.
igniuxs
[email protected]I love this recipe! I've made it several times and it always turns out great.
HAMAD WARRAICH
[email protected]This dish is a bit time-consuming to make, but it is definitely worth it. The flavors are amazing.
Naumati Lavemai
[email protected]I'm not a huge fan of fish, but this dish was so good that I ate every bite. The sauce was incredible.
Ashman Khan
[email protected]This recipe was easy to follow and the results were amazing. The ahi was cooked to perfection and the sauce was so flavorful.
Katie Short
[email protected]I made this dish last night and it was a hit! My family loved it. The only thing I changed was that I used jasmine rice instead of basmati rice.
Ayesha Anam
[email protected]This dish was absolutely delicious! The ahi was cooked perfectly and the teriyaki beurre blanc sauce was to die for. I will definitely be making this again.