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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Wide, deep, two-handled — braising, fond, large-batch sears
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Wide, deep, two-handled — braising, fond, large-batch sears
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome
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Rub tuna steaks with sesame oil and soy sauce, cover, and return them to the refrigerator for 30 minutes. Pour sesame seeds onto a plate and pat tuna steaks onto seeds to coat evenly. Heat an iron skillet (or other heavy-bottomed pan) to medium high, add the salt, and place sesame crusted tuna steaks on top of salt. Cook tuna steaks for 2 minutes per side, being careful not to burn the sesame seeds. Serve immediaely, garnished with cilantro sprigs, and serve with sauteed snow peas or asparagus.