Umami, popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.
1 each Scallop (U/10 size) about 2 inches in diameter and cut in half
2 each Shrimp (21/25 count) peeled, deveined and butterflied
2 oz. Tuna (cut into 1" by 1" cubes)
2 oz. Pineapple, fresh cut into 1"x1" cubes
1 oz. Red peppers cut into 1"x1" cubes
1 oz. red onion (cut into 1" by 1" cubes)
4 oz. steamed rice, prepared
3 oz. soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 each 12" bamboo skewer
Assemble ingredients on the skewer in order:
Shrimp, Red Pepper, Scallop, Pineapple, Tuna, Red onion, Shrimp, Red Pepper, Scallop, Pineapple, Tuna and Red onion.
Cut the skewer into 2 equal protions and marinate the skewers in soy sauce for approximately 4 minutes (2 minutes on 2 sides only).
Put the sesame oil in a saute panand allow to get hot.
Place the kebobs in the saute pan and cook for approximately 4 minutes (1 minute on each side).
Remove kebobs from the skillet and serve over steamed white rice. Sprinkle with sesame seeds and enjoy.