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Indulge Thyself // Glass Noodles Vermicelli Topped With Seared Tuna

Indulge Thyself // Glass Noodles Vermicelli Topped With Seared Tuna

Food, restaurant, travel icon Ingredients

  • 1/2 a vertically cut fillet of the best quality tuna you can get your hands on
  • 3 tbsp. sesame oil
  • About 2 tbsp. of each; white & black sesame seeds (enough to encrust the tuna)
  • 1 tbsp. togarashi spice

Noodles:

  • A handful of glass noodles
  • 1/2 a yellow bell pepper (sliced thinly)
  • 1/2 a red bell pepper (sliced thinly)
  • 2 stalks of scallions
  • 1/2 cup (dry saké or white grape juice)
  • 1 tbsp. sesame oil

Yuzu Sauce:

  • 1 1/2 tbsp. liquid yuzu
  • 1 1/2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. sesame oil

Garnish:

  • 2 tbsp. cilantro (chopped)
  • 2 tbsp. mint (chopped)
  • 2 tbsp. shiso leaf (if available)
  • 1 tsp black sesame seeds

Food, restaurant, travel icon Instructions:

  1. Gently massage the tuna in sesame oil, then coat the tuna with the white sesame, black sesame, & togarashi mix.

  2. In a hot pan, sear tuna for 20 seconds on each side, set aside to cool .

  3. To cook the noodles : place noodles in a heat proof bowl and cover with boiling water. Noodles will take a minute to be cooked, drain and set aside

  4. To cook the vegetables: in a hot pan add sesame oil, throw in the peppers, scallion and saké or white grape juice and deglaze for a couple of minutes.

  5. Add the yuzu sauce ingredients over the peppers, remove off the heat and pour over the noodles

  6. To plate : place the noodles in your desired bowl, slice the tuna into 1/2 inch slices and place aside or over noodles.

  7. Garnish with all ingredients mentioned above in the garnish section. 

 

Serve & Indulge!

@indulgethyself

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