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Ingredients
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Ingredients
Method
Directions
1. Prepare the tuna
If using a whole tuna loin, trim any dark sinew and pat the fish dry with paper towels. Slice into uniform 1/2-inch-thick steaks or cut into 1-inch cubes for tataki or nigiri-style servings. If using sashimi-grade portions, skip trimming beyond removing any surface moisture.
2. Chill and pat dry
Place the tuna pieces on a plate and refrigerate for 15-20 minutes to firm up the flesh for clean slicing. Pat dry again if any moisture appears.
3. Slice and portion
For nigiri-style serving, slice the tuna into thin 1/4-inch slices. For tataki-style, leave thicker 1/2-inch slices or chunks as desired.
4. Prepare dipping sauce (optional)
In a small bowl, whisk together soy sauce, mirin, and sake (if using). Add a drop of rice vinegar if you like a touch of acidity. This is used for dipping or lightly brushing on the tuna.
5. Plate and garnish
Arrange tuna slices on a chilled plate. Drizzle or brush with a touch of the prepared sauce, if desired. Garnish with scallions and julienned ginger. Serve with extra wasabi and ponzu on the side if desired.
6. Serve
Serve immediately with optional dipping sauce. Akami is best enjoyed fresh, lightly seasoned and chilled.