Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pieces Onaga ( 6-7 ounces) |
| ¼ cup | Finely minced ginger |
| ¼ cup | Green onion, minced by hand |
| ¼ cup | Peanut oil |
| \N \N | Few drops sesame oil |
| \N \N | Salt to taste |
| \N \N | Miso dressing: |
| 2 tablespoons | Rice vinegar |
| 2 tablespoons | Chicken stock |
| 1½ tablespoon | Miso |
| 1½ tablespoon | Sugar |
| \N \N | Sesame Dressing: |
| 1 \N | Egg yolk |
| 1 tablespoon | Chunky peanut butter |
| ½ teaspoon | Ginger, fresh, peeled and |
| \N \N | Minced |
| 1 teaspoon | Dijon mustard |
| 2 tablespoons | Rice vinegar |
| 4 ounces | Vegetable oil |
| 1 tablespoon | Sesame oil |
| 1 teaspoon | White sesame seeds, toasted |
Place green onions and ginger in non-aluminum bowl with high sides.
Season with salt to taste. Put peanut oil in heavy bottom pan and heat until almost smoking. Carefully pour hot oil over green onion/ginger mixture, oil will boil over the sides. Season with sesame oil. Let cool.
Sear Onaga until brown. Apply ginger/onion mixture to surface. Bake at 350 degrees for approximately 6 minutes or until cooked through.
Miso dressing: Mix all ingredients in bowl. Set aside.
Sesame dressing: Place egg yolk, peanut butter, ginger, Dijon and rice vinegar in mixing bowl. Mix well. Slowly add vegetable oil in a steady stream while mixing. When the oil is incorporated, add the sesame oil and sesame seeds.
Yield: 2 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong, Alan Wongs Restaurant, Honolulu, Hawaii)