Tokyo Tacos Recipe

If using fresh ginger, peel and slice very thinly (use a mandoline if available). Place ginger in a heatproof jar or bowl.

In a small saucepan combine rice vinegar, sugar, and salt. Heat over medium until sugar dissolves, about 2 minutes; do not boil vigorously.

Pour the hot vinegar mixture over the ginger, let cool to room temperature, then refrigerate at least 30 minutes (better if several hours). If using store-bought gari, simply drain and reserve.

In a small saucepan combine soy sauce, mirin, sake, brown sugar, honey, and unagi sauce (or hoisin). Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

Mix cornstarch with the water to make a slurry. Add slurry to the simmering sauce and stir until slightly thickened, about 1 minute. Remove from heat and set aside to cool; sauce will thicken more as it cools. Taste and adjust sweetness or salt as needed.

In a small bowl combine mayonnaise, wasabi paste, fresh lime juice, sesame oil, soy sauce, and salt. Whisk until smooth and taste; add more wasabi if you prefer more heat.

Cover and refrigerate until ready to use. The aioli can be made a few hours ahead to let flavors meld.

In a large bowl combine shredded green and red cabbage, julienned carrot, and sliced scallions.

In a small bowl whisk together rice vinegar, sesame oil, sugar, and salt until sugar dissolves. Pour over the cabbage mixture and toss to coat evenly.

Sprinkle toasted sesame seeds over the slaw and adjust seasoning. Let sit 10 minutes to soften slightly before assembling tacos.

Pat the tuna steak dry with paper towels. In a shallow dish whisk together soy sauce, mirin, and sesame oil. Add black pepper.

Place the tuna in the marinade and turn to coat. Let sit at room temperature for 10 minutes (do not marinate longer than 20 minutes to avoid over-salting).

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add neutral oil and swirl to coat.

Sear tuna 45–60 seconds per side for rare center (adjust 1–2 minutes per side for medium depending on thickness). Do not flip repeatedly; press down briefly for full contact. Remove from pan and let rest 2 minutes.

Slice tuna thinly against the grain into strips about 1/4-inch thick.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Spread about 1 tablespoon of wasabi aioli on each warmed tortilla.

Place a small handful (about 1/3 cup) of cabbage slaw on each tortilla.

Arrange 3–4 slices of seared ahi tuna on top of the slaw.

Drizzle about 1 teaspoon of terunagi sauce over the tuna and add a few pieces of pickled ginger per taco (about 1 teaspoon).

Garnish with microgreens or cilantro if using, sprinkle with sesame seeds, and serve with lime wedges. Repeat until all tortillas are filled.