Tuna Tataki Recipe | Diners Club Resources

Ingredients

• Binchotan charcoal (see note below)
• 70 g piece sashimi-grade tuna
• 50 g white pickled ginger in juice
• 30 g mixed micro herbs, such as shiso, mâche and colorful edible flowers
• 30 g castor sugar
• 1½ tbsp soy sauce (see note)
• 2 tsp sesame oil
• 2 tsp mirin
• 1 garlic clove
• ½ tsp freshly ground black pepper
• 2 shiitake mushrooms, coarsely chopped, stems discarded
• 10 ml nashi pear juice
• 1 asparagus spear, peeled
• 1 white asparagus spear, peeled
• 50 ml yuzu juice (see note)
• 30 g noki mushrooms, trimmed in half
• 36 ml white soy sauce (see note)
• 80 ml grapeseed oil
• 2 tsp lime juice
• 2 tbsp soy sauce (see note)
• 1 tbsp A-grade bonito flakes (katsuobushi)
• 60 ml rice vinegar (shiragiku)
• 1 tbsp grapeseed oil
• 100 g leek, white part only, about 5cm long
• 1 tbsp grapeseed oil, for brushing
• ¼ carrot, chopped
• ⅛ small onion, chopped
• ⅓ tsp sake
• 1 ¾ tsp soy sauce (see note)
• 1 tsp mirin
• ½ tsp rice vinegar (shiragiku)
• 1 tsp white miso paste
• 1 tsp lemon juice
• 1 garlic clove, crushed
• 100 g mayonnaise
• 0.4 tsp xanthan gum powder (see note)