Chefs' Recipes

Tuna tataki

Australian Gourmet Traveller recipe for tuna tataki from Izakaya Den in Melbourne.

  • 10 mins preparation
  • 10 mins cooking plus marinating
  • Serves 4 - 6
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Tuna tataki
"I had Izakaya Den's tuna tataki recently at a friend's catered party - I'd love to know the recipe, please."
Hayden Blatch, St Kilda, Vic
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 125 ml (½ cup) mirin
  • 125 ml (½ cup) cooking sake
  • 230 ml light soy sauce
  • 10 gm bonito flakes
  • 60 ml (¼ cup) sesame oil
  • 2 garlic cloves, thinly sliced on a mandolin
  • 600 gm sashimi-grade mid-cut yellowfin tuna
  • To serve: micro-cress (see note)
Wasabi and chilli bean tartare sauce
  • 2 eggs, at room temperature
  • ½ white onion, finely diced
  • 100 gm Kewpie mayonnaise (see note)
  • 1 tsp dried parsley
  • 1 tsp wasabi paste
  • 1 tsp chilli bean paste (toban djan, see note)


  • 1
    Simmer mirin and sake in a saucepan over high heat until reduced by a third (2-4 minutes). Add soy sauce and bonito flakes, stir to combine and set aside.
  • 2
    Heat half the sesame oil in a frying pan over medium-high heat, then cook garlic until golden-brown and slightly crisp (3-4 minutes). Transfer garlic to mirin mixture and refrigerate in a non-reactive airtight container for up to 3 days.
  • 3
    Trim tuna into a rectangle. Heat remaining sesame oil in a frying pan, sear tuna on all sides until just golden (30 seconds to 1 minute), transfer to mirin marinade and refrigerate to marinate (10-15 minutes).
  • 4
    For wasabi and chilli bean tartare sauce, bring a saucepan of water to the boil, add eggs and cook until soft-boiled (5 minutes). Run under cold water, peel and process in a blender with onion until smooth (1-2 minutes). Add mayonnaise and parsley and process until smooth (1-2 minutes). Halve egg mixture and add wasabi to one half and chilli bean paste to the other, and stir to combine.
  • 5
    Remove tuna from marinade, slice across the grain to 2cm-3cm thick and arrange on plates. Spoon a small amount of each sauce over tuna slices, scatter with micro-cress and serve.


Note Micro-cress is available from select grocers. Kewpie Japanese mayonnaise and chilli bean paste are available from Asian grocers and some supermarkets.