Seared Ahi Salad with Shoyu Daikon, Wasabi and Ginger Vinaigrette

Renato Sabalburo, Ex. Chef,
Flamingo Enterprises

12 ounce Cryofresh ahi fillet
Salt and pepper to taste
1 Okinawan potato, grated
1 tablespoon grated carrot
1 ounce radish sprouts
1/2 medium daikon, grated
1 bunch radicchio, shredded
1 won bok, shredded
12 Chinese peas, fine julienne
Seared Ahi Salad Dressing

Season ahi with salt and pepper. Cut ahi into four 3 ounce fillets. Sear ahi to cook. Combine Okinawan potato, carrot, radish sprouts, daikon, radicchio, won bok and Chinese peas; toss lightly to mix. Serve ahi on top of salad mixture. Drizzle with Seared Ahi Salad Dressing. Makes 4 servings.

Seared Ahi Salad Dressing

8 ounces daikon, cut in small chunks
2 ounces fresh ginger root
2 teaspoons crushed red pepper
1 onion, quartered
2 cups soy sauce (Yamasa)
1 cup mirin
1/2 cup rice vinegar
1 tablespoon wasabe powder
3 tablespoons sugar
1 1/2 cups sesame oil

Place all the ingredients, except sesame oil, in a blender and blend until smooth. With the motor running, slowly add the sesame oil. Refrigerate.