450 g (1 lb) fresh, sashimi-quality tuna fillets
4 teaspoons sake
4 teaspoons mirin
1 teaspoon Japanese sansho pepper or cracked black pepper
1 tablespoon oil
Shredded daikon, to serve
Wasabi Dipping Sauce
60 ml (¼ cup) high-quality mayonnaise
2–3 teaspoons wasabi paste, or to taste
2 teaspoons mirin
2 teaspoons sake
1 Cut tuna into fillets that are approximately 3 cm (1 in) thick and 5 cm (2 in) wide. Marinate fillets in sake and mirin for 30 minutes or overnight.
2 To make Wasabi Dipping Sauce, combine mayonnaise, wasabi, mirin and sake in a bowl. Set aside.
3 Drain marinated tuna. Combine pepper and oil in a small baking tray and roll drained tuna in mixture until evenly coated.
4 Heat a medium frying pan over high heat, add tuna and cook for 1–2 minutes each side or until all surfaces are sealed and tuna is lightly browned. Remove from pan, set aside and when cool, slice at an angle into 1-cm (½-in) thick slices and arrange overlapping on a serving plate on a bed of daikon. Serve with Wasabi Dipping Sauce.
Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 8 mins