Tuna Sesame Steak
The aroma of sesame seeds and garlic matches well with "KOMBU TSUYU". Enjoy the dish either warm or cold.
|½ Tuna (Fresh Sashimi grade)|
|2 tablespoons White sesame seeds|
|1 teaspoon Black sesame seeds|
|2 cloves Garlic|
|2 or more tablespoons KOMBU TSUYU|
|3 teaspoons Vegetable oil|
|1/4 pcs Onion|
- Tear watercress into pieces by hand. Thinly slice the onion. Rinse both watercress and onion in cold water and drain. Slice garlic.
- Coat tuna with "KOMBU TSUYU" (2 tablespoons) and vegetable oil (2 teaspoons), and refrigerate for 10 minutes.
- Place white and black sesame seeds on a tray and spread evenly. Cover the refrigerated tuna from STEP2 with the spread out sesami seeds tray.
- Put the sliced garlic from STEP1 and vegetable oil (1 teaspoon) to a frying pan over medium heat. When you smell the garlic cooking, add STEP3 and sauté. Cook for 1 minute on each side. Place the tuna on a cutting board. Wait for 1-2 minutes, and cut into proper size. Dish up with garlic and vegetables as a side, and dress with "KOMBU TSUYU".
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.