Last night, MM and I spent the entire evening cooking. Inspired by the pictures and basic recipe outlines from a few pages in the Wagamama cookbook, we pulled together a cha soba noodle vegetable stir-fry paired with pan-seared pepper and sesame encrusted tuna. The thing is, even though MM is an incredibly talented chef (see our previous kitchen escapades here) we both are new to the flavors and methods in making this genre of food. We had a great time figuring out how to pull it all together, which of course made eating it that much better!
Prepping all of the vegetables, the sauce, and the fish before starting the cooking was essential- it all goes so quick once you start cooking- you have to be ready to go!
We rolled the tuna steak in a mixture of cracked black pepper, white and black sesame seeds, and cayenne and then seared it.
Plate #1 to look pretty
Plate #2 to devour as quickly as possible!
Excited to eat the left overs for lunch,
-Domestic in the District
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