A Modern Luxury Hawaii exclusive, this week Chef Chris Kajioka of Senia and Miro Kaimuki shares one of his favorite home-cooking recipes.
Chef Chris Kajioka is arguably one of the best chefs in Hawai‘i. His restaurant Senia, which he opened with Chef Anthony Rush, redefined haute dining in Honolulu, and now with Miro Kaimuki (opened in partnership with Michelin-star chef Mourad Lahlou of San Francisco, as well as Justin Park and Tom Park of Bar Leather Apron), he is diversifying and expanding. Chef Kajioka is normally too busy to cook much at home but in light of our new stay-at-home lifestyle, he’s been back at it. I spoke to him about sharing a recipe with us so that fans can enjoy his cooking from the comfort of their own home and he sent me the below Garlic Ahi recipe right away. We tried it in our own “test kitchen” courtesy of associate publisher Kirsten Inoshita and it was terrific! So grab yourself some fresh ahi and Bon Appetit! Miro Kaimuki is currently serving at-home dinners for pickup; 3446 Waialae Ave., Kaimuki, 734.2737
Chris Kajioka’s Garlic Ahi
5- 6 oz tuna per person cut into block Salt to taste Pepper to taste Mochiko flour for dredging 3 tbsp olive oil 3 tbsp unsalted butter 10 cloves of garlic (sliced)
1) Season each block with salt and black pepper.
2) Coat in Mochiko flour, dust off excess flour
3) Add 3 tbsp olive oil and 3 tbsp whole unsalted butter. Heat until butter is foamy.
4) Add tuna and sear on all sides. Remove to rest.
5) Add 10 cloves of sliced garlic. Slice as thin as possible. Toast garlic until golden brown.
6) Deglaze pan with 3 tbsp mirin and 3 tbsp sake. Add 3 tbsp shoyu