Arare Crusted Ahi with Watercress and Tomato Salad

May 4, 2015 / By Foodland

Arare Crusted Ahi with Watercress and Tomato Salad

A local dish full of great textures and flavors!
Course Salad
Cuisine Fish & Seafood
Servings 1 Servings


  • 1 cup Arare (Mochi Crunch) smashed up to the size of Japanese bread crumbs
  • 1 4-5 oz. piece fresh ahi filet
  • 1 tablespoon canola oil
  • 1 teaspoon shoyu/mustard (mixture of English dry mustard and water, then flavored with shoyu)
  • 1 teaspoon rice wine vinegar
  • 0.125 cup mayonnaise
  • 2 cups watercress tops
  • 1 cup assorted grape tomatoes halved
  • 2 teaspoons pickled ginger, chopped
  • 1 teaspoon green onion, finely sliced
  • salt and pepper to taste



  1. Heat a non stick pan on medium high heat.
  2. Crust one side of the ahi. Place the canola oil in the pan. Gently lay the crusted side of ahi into the pan.
  3. Cook for 2 minutes. Turn over and cook for 20 seconds more. Remove and drain on a paper towel.


  1. Place the watercress into a chilled mixing bowl.
  2. Add in the tomatoes, salt, pepper, pickled ginger and green onions.
  3. Add in 2 tablespoons dressing and mix gently to incorporate.

To Serve

Plate individually, drizzling a little more dressing on the plate for sauce. Alternately, make large batches and serve family-style.

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