With meticulous attention to detail, Chef Nobu shares the key ingredients for his famous Tuna Tataki with Tosanzu.
Nobu’s Tuna Tataki with Tosanzu Sauce Recipe
From selecting the freshest tuna to mastering the art of Tosanzu sauce, this recipe embodies Chef Nobu’s culinary mastery and passion for sharing the essence of Japanese gastronomy with the world. This dish is great as a starter or sharing with friends.
How to make Nobu’s Seared Tuna
Pat tuna fillet dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear.
Carefully place the tuna pieces in the hot pan and sear for just 30-60 seconds on each side, depending on the thickness of the tuna. The goal is to sear the outside while keeping the inside rare or medium-rare.
Once the tuna is seared to your liking, remove it from the pan and let it rest for a few minutes before slicing.
To serve, slice the tuna thinly against the grain.
Nobu’s Tuna Tataki with Tosanzu
Six pieces (90g) seared tuna
Six pieces of sliced garlic
20g Momiji Oroshi (chilli daikon)
18g spring onion
100ml tosazu sauce
Tosanzu sauce ingredients
60ml vinegar
40ml soy sauce
15g bonito flakes
Slice the tuna into six, dip the tuna in garlic, momiji oroshi and spring onion mix. Layer the tuna onto to serving plate.
Mix Tosanzu sauce ingredients together in a seperate bowl
Dress tuna with Tosanzu sauce.
