Homemade Nobu-Style Tuna Tataki with Zesty Tosazu

Instructions

1. 1

   Prepare the Tosazu Sauce: In a small saucepan, combine the rice vinegar, soy sauce, mirin, dashi (or dashi powder dissolved in water), and sugar. Heat over medium-low heat, stirring until the sugar is fully dissolved. Do not boil. Remove from heat and let it cool completely. You can also refrigerate it to chill.

2. 2

   Prepare the Tuna: Pat the tuna loin very dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.

3. 3

   Sear the Tuna: Heat the vegetable oil in a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Carefully place the tuna loin in the hot pan. Sear each side for about 30-60 seconds, depending on the thickness of the tuna and your desired level of doneness (the center should remain raw). You want a nice brown crust on the outside.

4. 4

   Chill the Tuna: Immediately remove the seared tuna from the pan and transfer it to a plate. For best results and clean slicing, place it in the refrigerator for 5-10 minutes to cool down slightly.

5. 5

   Slice and Serve: Once slightly cooled, use a very sharp knife to slice the tuna against the grain into thin, 1/4-inch thick pieces. Arrange the sliced tuna artfully on a serving platter.

6. 6

   Garnish and Dress: Drizzle a generous amount of the prepared Tosazu sauce over the tuna slices. Garnish with thinly sliced scallions. Serve immediately.