Maguro tataki with soy wasabi sauce

  • Maguro (Tuna)
  • nanami togarashi
  • garlic powder
  • salt
  • blackpepper
  • 4tbsp. - kikkoman soysauce
  • 1tsp.   - wasabi powder or paste
  • 2tbsp. - juice of the gari shoga(pickled ginger)

  • Cut the maguro in rectangular shape.
  • Marinade it in salt, blackpepper, nanami togarashi, and garlic powder for 30 minnutes.
  • Seared it on open fire gas-range or a portable gas torch (much more easy).
  • Wrap it with a wet kitchen paper towels and then wrap with cling film to sealed up the smokie flavor.
  • Put inside the fridge for 30 minutes.
  • Cut it like a sashimi style the put the dressing. 
  • combine all the ingredients in a small sauce bowl and mix it well.