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1
Cut the sashimi into 4 pieces and marinate in the ingredients for 10 minutes.
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2
Once marinated, use a paper towel to wipe off the excess liquid.
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3
Thinly slice the onion and soak in water to get rid of the spiciness if you want.
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4
Thoroughly dry off the moisture.
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5
Also soak the myoga ginger in water and dry off the moisture.
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6
Beat the egg white with a fork using cutting motions and pour onto Step 1.
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7
Put the sesame seeds in a separate dish and completely coat both sides of the fish.
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8
Slice the garlic.
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9
Since the center core part becomes bitter, remove it.
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10
Slowly heat the oil and garlic in a frying pan on low heat until fragrant.
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11
When the garlic becomes a nice golden brown, remove from the pan onto a paper towel.
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12
The smaller pieces of garlic will burn and become bitter so remove them.
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13
Raise the heat to high and add Step 4.
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14
Brown both sides for about 10 seconds each, then remove from the pan.
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15
Since you only want to pan-fry them until the sesame seeds become fragrant, be careful not to over cook.
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16
You can eat them just like that or you can cut each one in half, as I did this time.
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17
Put the ingredients into the frying pan from Step 7.
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18
Bring it to a quick boil and then stop the heat right away.
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19
Arrange Step 8 on a dish and garnish with the ingredients.
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20
Cover with the sauce and top with the garlic slices.
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21
Optionally season with black pepper.
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22
I used store-bought seared skipjack tuna for the photos.
