Orenji-shoyu-maguro-tataki

1 serving

10 minutes

Orendzi-shoyu-maguro-tataki is an exquisite Japanese dish that combines the freshness of tuna with a refined citrus-soy flavor. The 'tataki' technique preserves the tenderness of the fish by searing it only on the outside, leaving the center nearly raw. A sauce infused with kombu and citrus notes adds subtlety and depth to the dish. A garnish of thinly sliced vegetables and apple complements the dish with freshness and a crunchy texture. Orendzi-shoyu-maguro-tataki is often served in traditional Japanese restaurants as an appetizer or light main course that pairs harmoniously with sake. With its balance of flavors—salty, sweet, sour, and spicy—it represents true gastronomic art that highlights the philosophy of Japanese cuisine: respect for ingredients and a pursuit of perfection.

Energy value per serving

• Calories: 139.2
• Proteins: 23.5g
• Fats: 2.9g
• Carbohydrates: 4.9g

Ingredients

• Tuna back: 100 g
• Daikon: 5 g
• Cucumbers: 5 g
• Carrot: 5 g
• Orange zest: 10 g
• Green apples: 10 g
• Wasabi: 5 g
• Citrus-soy sauce: 30 g

Cooking steps

1. To make citrus-soy sauce, mix 150 ml of Kikkoman soy sauce, 100 ml of lemon juice, 20 ml of Cointreau liqueur, 5 ml of ginger juice, 50 ml of mirin, and 1 gram of Japanese seasoning ajinomoto, add 3 grams of kombu seaweed and 5 grams of zest, and let it steep for at least 3 hours (ideally 1 day), then remove the kombu. The sauce can also be used for other Asian dishes and keeps in the fridge for up to 3 days.

   Required ingredients:

   • Orange zest: 10 g

2. Heat a skillet (preferably a grill pan) over high heat and lightly sear the tuna on both sides so that a crust forms outside while the fish remains almost raw inside. If desired, you can season the tuna with salt and pepper before cooking. Let the fish cool.

   Required ingredients:

   • Tuna back: 100 g

3. Cut a slice of green apple, peel it, and slice the flesh into thin strips. Also slice the zest. Cut the cucumber, daikon, and carrot into circles, spirals, or any other shapes.

   Required ingredients:

   • Green apples: 10 g
   • Orange zest: 10 g
   • Cucumbers: 5 g
   • Daikon: 5 g
   • Carrot: 5 g

4. Slice the cooled tuna into thin pieces and arrange on a plate. Garnish each with a dollop of wasabi, then with apple and nut shavings, cucumber, carrot, and daikon. Just before serving, pour the sauce over the dish.

   Required ingredients:

   • Wasabi: 5 g
   • Green apples: 10 g
   • Orange zest: 10 g
   • Cucumbers: 5 g
   • Carrot: 5 g
   • Daikon: 5 g
   • Citrus-soy sauce: 30 g