Teacher's Field Trip Recipe
Blackened Ahi, Mongolian Spiced Baby Ribs, Crispy Yuzu Dusted Wings, Yukari Musubi, Namasu
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Ingredients
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Blackened Ahi
Mongolian Spiced Baby Ribs
Crispy Yuzu Dusted Wings
Yukari Musubi
Namasu
Method
Blackened Ahi
- 1
Prepare the Ahi
Coat the Ahi tuna steaks with olive oil and generously sprinkle blackening seasoning on both sides.
- 2
Cook the Ahi
Heat a skillet over high heat and sear the Ahi for about 2-3 minutes on each side until blackened and cooked to your liking.
- 3
Serve
Serve the blackened Ahi with fresh lemon wedges.
Mongolian Spiced Baby Ribs
- 4
Prepare the Marinade
In a bowl, mix soy sauce, brown sugar, minced ginger, minced garlic, black pepper, and sesame oil to create the marinade.
- 5
Marinate the Ribs
Place the baby back ribs in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight.
- 6
Cook the Ribs
Preheat the oven to 300°F (150°C). Place the ribs on a baking sheet and cover with foil. Bake for 2.5 to 3 hours until tender. Remove foil and broil for 5 minutes to caramelize.
- 7
Garnish and Serve
Garnish with chopped green onions before serving.
Crispy Yuzu Dusted Wings
- 8
Prepare the Wings
Toss the chicken wings in a bowl with yuzu juice, salt, and black pepper.
- 9
Coat the Wings
Dust the wings with cornstarch until evenly coated.
- 10
Fry the Wings
Heat oil in a deep fryer or large pot and fry the wings until golden and crispy, about 8-10 minutes.
- 11
Serve
Serve the crispy wings while hot.
Yukari Musubi
- 12
Cook the Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 13
Season the Rice
Once cooked, let the rice cool slightly, then mix in yukari seasoning.
- 14
Shape the Musubi
Place a sheet of nori on a flat surface. Wet your hands and take a portion of rice to shape into a rectangle on the nori. Fold the nori over the rice and press to seal.
- 15
Slice and Serve
Slice the musubi into pieces and serve.
Namasu
- 16
Prepare the Vegetables
Julienne the carrot and daikon radish.
- 17
Make the Pickling Mixture
In a bowl, combine rice vinegar, sugar, and salt until dissolved.
- 18
Pickle the Vegetables
Add the julienned vegetables to the pickling mixture and let marinate for at least 30 minutes before serving.
- 19
Serve
Serve the Namasu chilled as a refreshing side dish.
