Ingredients

• Pickled Carrots and Radishes
• 1 large carrot, julienned
  
• 5-6 red radishes (about 6 ounces), sliced thin
  
• 2 teaspoons sugar, divided
  
• ¹/₄ cup sugar
  
• 3 teaspoons kosher or sea salt, divided
  
• ¹/₂ cup distilled white vinegar
  
• ¹/₂ cup warm, filtered water
  
• 2 pints canning jars or lidded glass jars (2 pint-size jars)
  

• Ahi and Soba Bowl
• ¹/₃ cup minced yellow onion
  
• ¹/₄ teaspoon finely minced or grated fresh ginger
  
• 2 tablespoons Gochujang Paste
  
• 1 tablespoon honey
  
• 1.5 tablespoons Fish Sauce (Red Boat! It's more savory and umami-intense!)
  
• ¹/₄ cup Low Sodium Soy Sauce
  
• 1 teaspoon toasted sesame oil
  
• 1 tablespoon rice vinegar
  
• ¹/₈ teaspoon freshly & finely ground black pepper
  
• 8 ounces dried soba noodles
  
• 1 teaspoon toasted sesame oil
  
• 6-8 ounces ahi tuna fillet
  
• 2 tablespoons white sesame seeds
  
• 2 tablespoons black sesame seeds
  
• ¹/₃ cup dried, cut wakame seaweed
  
• ¹/₄ cup dried hijiki seaweed (or sub extra wakame)
  
• ¹/₄ cup pickled carrots
  
• 2 tablespoons pickled radishes
  
• 2 eggs, pan-fried over-easy
  
• 1 green onion, green and white parts, sliced thin at an angle
  
• 1 teaspoon Furikake (any variety you like!)