Tuna tataki recipe | Izakaya Den
Australian Gourmet Traveller recipe for tuna tataki from Izakaya Den in Melbourne.
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Plate
- Spoon
- Stove
Ingredients
- 125 ml (½ cup) mirin
- 125 ml (½ cup) cooking sake
- 230 ml light soy sauce
- 10 gm bonito flakes
- 60 ml (¼ cup) sesame oil
- 2 garlic cloves, thinly sliced on a mandolin
- 600 gm sashimi-grade mid-cut yellowfin tuna
- micro-cress (see note)
- Wasabi and chilli bean tartare sauce
- 2 eggs, at room temperature
- ½ white onion, finely diced
- 100 gm Kewpie mayonnaise (see note)
- 1 tsp dried parsley
- 1 tsp wasabi paste
- 1 tsp chilli bean paste (toban djan, see note)
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