Korean-style Seared Skipjack Tuna

• 1/2 a fish Seared or sashimi skipjack tuna (bonito or katsuo)
• 2 to 3 Cucumbers (small)
• 1 stalk worth White part of a Japanese leek , finely shredded
• 2 tbsp White or black sesame seeds
• 4 tbsp Finely chopped Japanese leek
• 1 tsp Finely chopped ginger
• 4 tbsp each Soy sauce, vinegar, sesame oil
• 1 dash Ichimi chili pepper powder

1. Finely shred the white part of a leek and soak in a bowl of water (this is called "white-hair leek").
2. Combine all the sauce ingredients.
3. Slice the tuna as you would sashimi.
4. Finely julienne the cucumbers.
5. Line a plate with the cucumbers.
6. Lay the tuna slices on top.
7. Drain and dry the white leek well, and scatter on top of the skipjack tuna.
8. Pour the sauce over everything, and enjoy!
9. This is also delicious with bitter gourd instead of cucumber.
10. Slice the bitter gourd very thinly and boil in salted water.

bonito, cucumbers, stalk worth white part, white, ginger, soy sauce, ichimi chili pepper

Taken from cookpad.com/us/recipes/167925-korean-style-seared-skipjack-tuna (may not work)