Ingredients (for 4 servings)

For the tataki:

• 400 g fresh tuna fillet (マグロ, maguro) or salmon, or beef if you prefer.
• 2 tablespoons vegetable oil (sesame oil, 胡麻油, goma-abura, for a more authentic flavor).
• Salt and pepper to taste.

For the marinade:

• 4 tablespoons soy sauce (醤油, shōyu).
• 2 tablespoons rice vinegar (酢, su).
• 2 tablespoons mirin (味醂).
• 1 teaspoon sugar.
• 1 teaspoon fresh grated ginger (生姜, shōga).
• 1 clove garlic, grated (ニンニク, ninniku).

For serving:

• Chopped green onions (葱, negi).
• Toasted sesame seeds (白ごま, shirogoma).
• Grated daikon (大根おろし, daikon oroshi), optional.
• Ponzu sauce (ポン酢).

Preparation Steps

1. Prepare the fish:

   • Pat the tuna fillet dry with paper towels.
   • Sprinkle salt and pepper on all sides.

2. Sear the tuna:

   • Heat a pan with the oil over high heat.
   • Sear the tuna quickly on all sides (about 20 seconds per side). The outside should be lightly cooked while the inside remains raw.
   • Remove the tuna from the pan and immediately place it in an ice water bath to stop the cooking. Drain and set aside.

3. Prepare the marinade:

   • In a bowl, mix all the marinade ingredients (soy sauce, rice vinegar, mirin, sugar, ginger, garlic).
   • Place the tuna in a dish or sealed bag and pour the marinade over it. Let it marinate in the refrigerator for 15 to 30 minutes.

4. Slice and plate:

   • Remove the tuna from the marinade and slice it into thin pieces (about 0.5 cm thick).
   • Arrange the slices on a serving plate.

5. Serve:

   • Add the green onions, sesame seeds, and grated daikon if desired.
   • Drizzle with a bit of ponzu sauce or serve it on the side for dipping.

Drink Suggestion:

• Junmai Sake (純米酒): A light, dry sake that perfectly balances the umami flavors of the tataki.
• Sencha Green Tea (煎茶): A non-alcoholic alternative, mildly astringent, which cleanses the palate between bites.
• Japanese Beer: A beer like Asahi Super Dry or Kirin Ichiban for a refreshing touch.