Spicing Up Sashimi Cajun-style

This week chef D.K. Kodama of The Counter visits the show to prepare an ono fish dish. This show aired originally in April 2009.


* 4to 5-ounce white tuna block (walu)
* 2 tablespoon soy sauce
* 1 tablespoon Cajun blackening seasoning mix
* 1/4 cup thinly sliced Maui sweet onions
* 1 tablespoon fresh, handpicked cilantro leaves
* 4-5 thinly sliced red jalapeno pepper rings
* 4 tablespoons Yukke Sauce (recipe follows)

Brush all sides of the white tuna block with soy sauce; let marinate for 15 minutes.

Coat all sides of the white tuna with the Cajun spices. Quickly pan-sear all sides for 10 seconds. Remove and chill in the refrigerator before serving.

To serve, slice seared tuna “sashimi style” and arrange slices on a serving plate. Pour the yukke sauce over the slices and garnish the top with sliced Maui onions, cilantro and red chili pepper rings. Makes one serving.

For Yukke Sauce:
* 1/2 cup soy sauce
* 6 tablespoons sugar
* 1 tablespoon minced fresh ginger
* 1 teaspoon minced garlic
* 1/4 teaspoon crushed red chili flakes
* cornstarch slurry (mix 2 tablespoons water with 1 tablespoon cornstarch)
* 1 teaspoon sesame oil
* 1 tablespoon fresh lemon juice

In a small sauce pot, combine and bring to a simmer soy sauce, sugar, ginger, garlic and red chili.

Add and whisk in the cornstarch slurry to thicken. Cool to room temperature. Blend in the oil and juice.

Makes 1/2 cup.