Japanese cuisine, Japanese food recipes.

First:

Season both sides of raw tuna block with plenty of salt and pepper.

Chop off the root of mizuna (pot herb mustard) and wash well with water. Cut into 3-4cm(1.2-1.5 inch)lengths. Soak in cold water until crisp. Then thoroughly drain.

Chop off the root of shimeji mushrooms and separate into smaller clusters. Cut maitake (hen-of-the-woods) mushrooms into smaller pieces easy to eat.

Combine all ingredients of and mix well. Depending on the thickness of the white sesame paste, the could be too thick. If the sauce is too thick, thin by using some dashi stock which is not listed in the ingredients.

Second:
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Saute maitake and shimeji mushrooms and season with salt and pepper. Remove mushrooms from the pan.

Add the remaining olive oil in the frying pan. Place tuna blocks and evenly brown both sides over medium heat. Remove from the pan and cut into 7-8mm(0.25-0.3 inch) thick slices. Serve with sauted maitake and shimeji mushrooms. Pour over it.

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