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Extra Rare and Served with Japanese Cellophane Noodles

Living in New Jersey definitely has its benefits. My boyfriend is an avid fisherman–when I say avid, I mean he’d unblinkingly trade me for a life on the water–and has the opportunity in these warmer months to bring home copious amounts of freshly caught fish. Recently, he caught his first ever bluefin Tuna, weighing 45 pounds, succulent and inconceivably fresh. While I do love seafood, there’s something extra comforting about the fact that there’s no wondering how the specimen got to my plate: he caught the tuna, cleaned and filleted it into loins, and then cut 1-2″ thick steaks for me to sear.

If you aren’t handy with a pole, any near-metropolis fish market or quality grocery store should have fresh fish at least every once in a while. Perhaps my haughtiness about fresh seafood won’t be well-received, but I do not suggest trying this with frozen steaks. The texture of the sesame seeds and noodles are really what make this dish stand out for me. All the necessary flavor points are hit with a balance of sweet honey, nutty oil, salty soy, and bitter-spicy wasabi powder. My pictures do not do this meal justice. This is a fresh-tasting, Asian-inspired, super quick (sans the fishing and filleting part) weeknight meal which is also delicate enough to be special. Similar recipes I have come across suggest pairing with a Japanese plum wine, but I prefer a Kirin. Bon appetit!


1/4 c soy sauce (low sodium preferred)

1 tblspoon honey

3-4 steaks (6-8 oz.)

1 tblspoon rice wine vinegar

1/2 c. sesame seeds (toasted if desired)

2 tblspoons sesame oil

1 tblspoon olive oil

1/2 tspoon wasabi powder (+ water = paste)

1 bag Japanese cellophane noodles

1. Prep: Bring 6 quart pot with water to a boil, turn off heat. Heat and oil a non-non-stick large skillet on high. In a small bowl, whisk together soy sauce, honey, sesame oil, and wasabi paste. Spread seeds flat on plate.

2. Dip steaks in sauce, press edges (or each side) of steak in seeds. Place cellophane noodles in hot pot of water for 1-2 minutes, drain. Place steaks in hot-oiled pan and sear 30 seconds to one minute on each side, remove.

3. Toss noodles in tuna pan with remainder of sauce (noodles are very sticky, so use an extra teaspoon of sesame oil OR soy if necessary). Serve steaks on bed of cellophane noodles.