Moonlight Recipe

Prepare tuna

Keep tuna cold until ready. Pat the tuna dry with paper towel and transfer to a clean cutting board. Using a very sharp knife, finely dice the tuna into small, uniform 1/8–1/4 inch pieces. Return to a chilled bowl.

Season and mix

Add Kewpie mayonnaise, Sriracha, Japanese chili oil (or sesame oil), toasted sesame oil, and the pickled shallot to the diced tuna. Gently fold with a rubber spatula until evenly coated. Taste and add a pinch of fine sea salt and black pepper. Cover and refrigerate for 10–15 minutes to let flavors meld (do not over-chill).

Prepare shiso

Rinse the shiso leaves and pat dry completely. Choose leaves with intact shape for presentation; trim stem ends if necessary. Keep refrigerated until assembly so they stay crisp.

Crisp base

Place the Bubu Arare in a shallow bowl or on a tray. If you prefer a slightly more pronounced crisp, briefly toast the Bubu Arare in a dry skillet over medium-low heat for 1–2 minutes, stirring constantly — do not brown. Let cool to room temperature.

Assemble each bite

Lay one shiso leaf flat (vein side down). Using a small spoon, place about 1 tablespoon (roughly 15–18 g) of the spicy tuna mixture in the center of the leaf, forming a small quenelle or mound. Sprinkle about 1 teaspoon of Bubu Arare over the tuna to give crunch. Repeat for all leaves (should make about 8 pieces).

Finish and garnish

Top each tuna-topped shiso with a few strands of thinly sliced scallion and a pinch of microgreens or mitsuba if using. Scatter any remaining Bubu Arare across the platter for extra texture. Serve immediately with soy sauce or ponzu on the side and lime or yuzu wedges to squeeze lightly over just before eating.

Service note

Because Bubu Arare will soften if exposed to moisture, assemble just before serving. Keep leftover tuna refrigerated and consume within 24 hours.