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Pan Seared Sesame Crusted Hawaiian Tombo with Saimen noodles, Asian vegetables and Fresh Wasabi Sauce

Chef Rich Mead / Sage Restaurant in Newport Beach, CA

Pairs with: Lemongrass DRY Soda

1 cup white wine
4 cups chicken stock
1 tsp garlic, crushed or minced
1 tsp fresh ginger, peeled & sliced
1/2 cup low sodium soy sauce
1 tbsp unsalted butter
Fresh wasabi paste (to taste)

Assorted crunchy vegetables such as; carrots, napa cabbage, bok choy, bean sprouts, asparagus, gai chag, gai lan, bok choy sum                                                                                                                                                   Cooked saimen noodles                                                                                                                                                   4 6 oz. filets of Hawaiian Tombo or Ahi, preferably sashimi grade                                                                                  Panko bread crumbs and sesame seeds
Olive oil
Ground white pepper (to taste)
Ground black pepper
Salt (to taste)

 

- In a medium-sized saucepot, add wine, stock, garlic and ginger and place on stove over medium heat; allow to simmer about 10 minutes.
- Add soy sauce and simmer 10 minutes.
- Add white pepper and salt, as desired. This part can be made ahead of time.
- Add about 1/2 cup of liquid to a small sauté pan and place on stove over high heat (reserve left-over liquid for vegetables); add butter and allow to reduce
- Add wasabi paste and continue to reduce liquid until sauce consistency; season with salt and pepper. Set aside and keep warm.
- In a medium saucepan add 1/4 cup of reserved liquid from sauce recipe; place pan over high heat and bring to simmer.
- Add vegetables and cook until tender, yet still firm.
- Add noodles to saucepan with vegetables; toss to coat; season with salt and pepper.

- Season tombo with salt and pepper and dredge to coat in sesame seeds and panko
- Heat a medium sauté pan over high heat. Add oil. When hot; place tombo in pan allow to sear, forming a crust. Flip over and sear other side and cook medium rare to rare.
- Let rest, slice and serve tombo on top of Asian vegetables and noodle mix. Pour sauce around noodle mix and garnish with dab of fresh wasabi and daikon sprouts.