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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 150ml of mirin into a pot, heat over low heat until gently simmering, then add 350ml of soy sauce and stir well. Once it boils again, remove from heat and pour into a container.
local_fire_departmentLow heatWatch out
Use low heat and stir constantly when boiling the soy sauce, otherwise it will easily burn or spill over.
Bring water to a boil over medium heat, submerge the lean tuna in boiling water for 20 seconds. Once the surface turns opaque white, lift it out with a slotted spoon and soak in ice water for 5 minutes to cool down.
local_fire_departmentMedium heat boilWatch out
Strictly time 20 seconds in boiling water, otherwise it will overcook and lose the sashimi texture.
Pat the surface of the cooled tuna completely dry with kitchen paper, place it into the cooled marinade. Cover the top with a folded paper towel to ensure it is fully submerged, close the lid, and refrigerate to marinate for 1 hour.
Watch out
Must pat the surface completely dry with kitchen paper before putting into soy sauce, otherwise residual moisture will dilute the sauce and affect absorption.
Curl your fingers like a claw when chopping fine ingredients with a chef's knife to avoid cutting your fingers.
Wash 2 stalks of spring onions, trim off the roots, and carefully chop them into fine green onion rings for later use.
Watch out
Chop the green onions as finely and evenly as possible, do not cut them too large or it will affect the appearance.
Peel the daikon radish, grate it using a grater, squeeze out excess water, add 0.5 tsp of salt and mix well, then shape it into a mountain shape.
Watch out
Be careful not to let your fingers get too close to the grater when grating, to avoid scraping your skin.
Transfer 2 bowls of cooked rice into a large bowl, add 2 tbsp of sushi vinegar, mix well, and cover with a towel to retain moisture for later use.
Watch out
Mix gently when adding sushi vinegar to avoid mashing the rice grains into a paste.
When cutting fish with a sharp chef's knife, hold the fish steady with your fingers and never put your fingers in the blade's path.
Take the marinated tuna out of the fridge, slice it in the opposite direction of the grain, using a chef's knife pulling from the heel to the tip to cut into thick slices.
Watch out
When slicing tuna, the direction must be perpendicular to the grain, and use a sliding motion to cut through in one stroke, otherwise the cuts will be uneven and easily crumble.
Place 2 shiso leaves on top of the sushi rice in a bowl, arrange the sliced tuna in a circle over the rice, place the mountain-shaped grated daikon and 1 tsp of wasabi in the center, and finally sprinkle with 1 tsp of white sesame seeds and some green onions to finish.
Watch out
Arrange the tuna slices neatly around the edge, leave space in the center for daikon and wasabi to ensure a good presentation.
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