R.P. Von Rottenkatt

Von Rottenkatt is my name, food is my game.

Ahi with Ginger Miso Sauce

Da Histree of Da Ahi

First came da ‘ahi’ back when get dinosaurs. An’den get da proud people Hawai’i ne’ who when catch da ‘ahi’ fo da fish farm. Den came da Japanese tourists with da plenny money, who when pay plenny fo da kine ‘ahi poke’. Den Captain Crook said, “Look what I when discover from da Japanese tourists” and told his bruddah Darwin. Crook’s bruddah Darwin den said, “We need to name dis onolicious fish so dat people on da mainland know”. An so became da kine “thunnus albacares.” [footmark for bruddah Watanabe’s research]

Da Hawaiian name is “ahi”!

Da Japanese name is “kihada”! [not dat pilau bruddah dat live down Honomu who when cut my uncle’s banana tree to make room fo his tractor]

Da scienterrific name is “Thunnus albacares.” [whatever dis name is dat my boy “Watanabe” when grab from da Interweb]

In Hawai’i, “ahi” come in two kine flavas, da yellowfin tuna and da big-eye tuna. Da yellowfin is skinnier one dan da shape of da big-eye tuna. Da yellowfin has one nice kine soft dorsal fin and anal fins, and da finlets [da fins dat is not da dorsal or da anal] are da bright kine yellow. Da dorsal and anal fins usually get bigga when da fish get old. Da smaller buggas, da kine yellowfins, are called “shibi” in Hawai’i.

Da Ingrediments

  • Four 5 ounce pieces of fresh ahi [tuna not from da can] [cut’em 1-1/4″ tick]
  • 2 tbsp miso paste [Japanese store kine]
  • 1/4 cup rice wine vinniega
  • 2 tsp sesame oil
  • 1 tsp chili garlic sauce [Asian kine, not Mexican]
  • 1 tbsp honey [real honey]
  • 1 tbsp fresh ginger root, minced [from da ground is da best]
  • 3 tbsp scallion [chop’em until small, small kine…like two times bigga dan one bebe cockroach…but bebe kine]
  • 6″ daikon root, cut into 1/8″ tick sticks [can use green apple instead, if like]
  • 4 tbsp soy sauce [Aloha brand, not Kikkoman]
  • Black pepper [from da can OK, but I like da one dat they use at da nice kine grind places]

Put da tuna on one big kine dish, and marinade ’em in soy sauce and da black peppa.

When you make da kine miso sauce, mix da miso, some sesame oil, some chili sauce dat is not da Mexican kine, da honey, da fresh kine ginger now, da rice wine vinniega, and scallion in one bowl.

Heat’em up da saute pan on high and add da olive oil. Sear tune for 2 minutes on first side and one on second.

Spit da sauce up on four plates. Put da tuna and daikon in da middle and serve’em up.

Be careful when you grind dis plateful of deliciousness, cause if you not watch out your mout going do crazy kine stuff, and ‘son-of-a-rotten-cat’, you bite one piece out of your mout…awe! But no worry if bleeding your lip cause it still gonna taste “Onolicious!”


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This entry was posted on 2012/04/01 by .
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