Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The finished chicken is served over organic black rice noodles and topped with chopped peanuts. The whole dish is gluten-free..
“Dating at least to the 17th century, Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”) is a common Japanese spice mixture containing seven ingredients:
coarsely ground red chili pepper (the main ingredient)
ground sansho (Sichuan pepper)
roasted orange peel
black sesame seed
white sesame seed
nori or aonori
Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.
Shichimi should be distinguished from ichimi togarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).” –Wikipedia
Fresh Tombo (pole-and-line-caught US Pacific albacore tuna) is briefly marinated in mirin, ponzu and sesame seed oil before being indirectly-grilled over a roaring wood fire.
Served rare/medium rare with a flavorful broth of white miso and dashi with bits of red dulce, fresh coriander and flecks of rooster sauce, these 1-1/2 inch thick steaks were grilled for just under 2 minutes per side, then rested 5 minutes before plating..
Sesame-grilled Tombo with Shiromiso-Dashi, Coriander and Red Dulce
Fishery researchers generally agree that the Northwest Pacific albacore population is a healthy stock at the current time. The Monterey Bay Aquarium Seafood Watch Program considers the North Pacific albacore fishery to be “eco-friendly”, in that there is very little by-catch and no impact on fishery habitat. Unlike some other tuna species, albacore do not usually swim with dolphins – and for this reason there is not a dolphin-associated albacore fishery anywhere in the world. Because the catch consists mostly of younger, smaller specimens, Northwest Pacific tombo tend to be much lower in mercury than those caught elsewhere in the world.