Jul 14 2026
Restaurants›Uchi Philadelphia›Bincho Recipe

Bincho Recipe

Inspired by Uchi Philadelphia
Time30m
Serves2

albacore tuna

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Ingredients

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Tuna and Marinade

Char/Grill Finish

Garnish & Serve

Accompaniments (optional)

Method

Tuna and Marinade

  1. 1

    Prepare the tuna

    Pat the albacore tuna dry with paper towels. Trim any sinew and cut into 4 equal steaks (about 3 oz each) or into 1/2" thick slices if you prefer tataki-style. Keep chilled until ready to marinate.

  2. 2

    Make the marinade

    In a shallow dish or bowl, whisk together the light soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, kosher salt, and black pepper until combined.

  3. 3

    Marinate briefly

    Place the tuna in the shallow dish and spoon marinade over to coat. Marinate for 10–15 minutes at room temperature or up to 30 minutes in the refrigerator for a slightly stronger flavor. Do not over-marinate, as the acid can begin to change the tuna’s texture.

Char/Grill Finish

  1. 4

    Preheat and prepare cooking surface

    If using a grill or heavy skillet, preheat to very high heat. For an authentic smoky aroma, light binchotan charcoal or use a hot cast-iron skillet. Brush the tuna lightly with the neutral oil to prevent sticking.

  2. 5

    Sear the tuna

    Sear the tuna 30–45 seconds per side on the hottest part of the grill or in the skillet for a rare center with a nicely charred exterior. For thicker steaks, sear 45–60 seconds per side. If you prefer tataki, sear all sides rapidly and then remove.

  3. 6

    Optional smoke finish

    For additional smokiness, after searing, place the tuna briefly over low smoke from binchotan or cover with a bowl and a small piece of smoking wood/chimney for 1–2 minutes. This step is optional but gives a characteristic Bincho (binchotan-inspired) aroma.

  4. 7

    Rest and slice

    Transfer tuna to a cutting board and rest 2 minutes. Slice thinly across the grain for tataki or serve steaks whole. Spoon any reserved marinade over the slices if desired (do not use marinade that contacted raw fish without boiling unless you reserved some beforehand).

Garnish & Serve

  1. 8

    Arrange the sliced or whole tuna on a serving plate. Sprinkle toasted sesame seeds and thinly sliced scallions over the top. Add small dollops of yuzu kosho or wasabi as desired and garnish with microgreens or shiso leaves.

  2. 9

    Serve immediately with lemon or lime wedges on the side and optional steamed rice, pickled ginger, and soy sauce for dipping.

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