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Seared Ahi with Japanese Spices and Lilikoi-Soy Sauce

Demonstrated by: Executive Chef OnJin Kim, owner of OnJin’s Café.
Onjin’s Gourmet Ideas on July 16, 2001.



Seared Ahi with Japanese Spices and Lilikoi-Soy Sauce

  • 1 bay leaf
  • 1 shallot, sliced
  • 1 cup white wine
  • 6 whole peppercorns
  • 1 teaspoon sugar
  • 1 cup cream
  • 1/4 lb unsalted butter, cut into pieces
  • 1/4 cup fresh lilikoi (passion fruit) juice
  • Soy sauce to taste
  • 2 tablespoons olive oil
  • 12 oz block of fresh ahi (yellowfin tuna)
  • 1/4 cup shichimi (Japanese 7-spices)
  • 1 small daikon (Japanese white radish), finely shredded
  • 1 small carrot, finely shredded


In a saucepan, combine bay leaf, shallot, wine, peppercorns, and sugar; cook on medium heat until mixture is reduced to 2 tablespoons. Add cream and continue to cook until liquid is reduced to 1/3. Remove from heat and whisk in butter; add lilikoi juice and soy sauce. In a skillet, heat olive oil. Coat ahi with shichimi and quickly sear on all sides. Thinly slice ahi. Serve ahi with daikon, carrot, and Lilikoi-Soy Sauce. Serve immediately. Makes 4 servings.


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