📝 About This Recipe
This elegant Japanese classic showcases the delicate balance between fire and ice, featuring premium sashimi-grade tuna briefly seared to create a thin, savory crust while maintaining a buttery, raw center. The dish is elevated by a handcrafted ponzu dressing—a vibrant liquid seasoning that marries the bright acidity of yuzu and sudachi with the deep umami of barrel-aged soy sauce. Perfect as a sophisticated appetizer or a light main, this recipe brings the refined artistry of an Izakaya directly to your home kitchen.
🥗 Ingredients
The Protein
- 1 lb Sashimi-grade Ahi Tuna (cut into a uniform rectangular block (saku))
- 1 tablespoon Neutral Oil (grapeseed or avocado oil for high-heat searing)
- 1/2 teaspoon Sea Salt (fine grain)
Handcrafted Ponzu Dressing
- 1/4 cup Soy Sauce (preferably Japanese dark soy sauce)
- 2 tablespoons Fresh Yuzu Juice (can substitute with a mix of lime and lemon juice)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 pinch Katsuobushi (dried bonito flakes for infusion)
Aromatics & Garnishes
- 2 inch Daikon Radish (peeled and finely grated)
- 2 stalks Green Onions (sliced into paper-thin rounds)
- 1 teaspoon Fresh Ginger (finely grated into a paste)
- 2 pieces Garlic Cloves (sliced into ultra-thin chips)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1/4 cup Microgreens (shiso leaves or radish sprouts)
👨🍳 Instructions
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1
Prepare the Ponzu dressing first to allow flavors to meld: whisk together the soy sauce, yuzu juice, rice vinegar, and mirin in a small bowl. Add the bonito flakes and let steep for 10 minutes, then strain through a fine-mesh sieve.
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2
Prepare an ice bath in a medium bowl. This is crucial for stopping the cooking process immediately after searing to keep the center raw.
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3
Pat the tuna block bone-dry with paper towels. Moisture is the enemy of a good sear; a dry surface ensures a quick, golden crust without overcooking the interior.
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4
Lightly season all sides of the tuna with sea salt. Avoid pepper at this stage as it can burn in the high-heat pan.
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5
Heat a heavy-bottomed cast iron skillet or carbon steel pan over high heat until it just begins to smoke.
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6
Add the neutral oil to the pan, swirling to coat. Carefully place the tuna in the pan.
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7
Sear the tuna for exactly 30-45 seconds per side. You are looking for a 1-2mm opaque white edge while the rest remains vibrant red.
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8
Immediately remove the tuna from the pan and plunge it into the ice bath for 15 seconds. Remove and pat dry again immediately.
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9
In the same pan (wiped clean), lightly fry the thin garlic slices in a teaspoon of oil until golden and crisp to make garlic chips. Drain on paper towels.
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10
Using a very sharp Yanagiba or chef's knife, slice the tuna against the grain into 1/4-inch thick slices.
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11
Arrange the slices on a chilled platter, overlapping them slightly in a decorative fan shape.
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12
Place a small mound of grated daikon and ginger paste on the side or directly on the fish.
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13
Generously drizzle the prepared Ponzu dressing over the tuna slices just before serving.
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14
Garnish with the sliced green onions, toasted sesame seeds, crispy garlic chips, and microgreens for a professional finish.
💡 Chef's Tips
Always use 'Sashimi-grade' fish to ensure safety and the best texture for raw consumption. If you cannot find yuzu, a ratio of 1 part lemon juice to 1 part lime juice is a reliable substitute. Ensure your pan is screaming hot before adding the fish; a cold pan will result in a grey, overcooked interior. For the cleanest slices, chill the seared tuna in the refrigerator for 10 minutes before cutting to firm up the proteins. Grate the daikon and ginger just before serving to preserve their bright, pungent aromatics.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the acidity of the Ponzu. Serve alongside a bowl of steamed Koshihikari rice for a light, satisfying meal. Accompany with a side of chilled edamame seasoned with sea salt and chili flakes. Matches beautifully with a cold Japanese lager or a citrus-forward Sauvignon Blanc.