4 ounces ahi tuna into diced finely sashimi or sushi grade
2 tablespoons garlic root fresh minced peeled a
3 tablespoons garlic minced 6 to 9 garlic cloves
8 servings grapeseed oil as needed to lightly coat pan
1 cup honey
2 juice of lime juiced
8 servings kosher salt and pepper black freshly ground
1 teaspoon sheets nori seaweed such as from a package of 10 yakinori, pulverized
1 teaspoon salt
1 bunch scallions white green sliced and tender parts only
1 teaspoon tõgarashi Japanese 7-spice
1 cup naturally soy sauce brewed
0.5 teaspoon sugar
Equipment
bowl
frying pan
Directions
Special equipment: 8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store)
In a small bowl combine salt, sugar, togarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons.
Drizzle with ginger soy syrup.
In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice.
Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes.
Let cool and transfer to a bottle. Store in the refrigerator.
