Food Hack: Nihonbashitei’s Spicy Tuna SashimiMarch 8, 2018
Article and recipe originally published on June 10, 2014. We’re republishing this post because we added a video.
Spicy tuna, whether in rolls, sashimi, or chopped up in a salad, has become the unofficial favorite dish people order at every Japanese place in town. Whether at a high-end hotel restaurant or at a cheap Japanese buffet, it seems as if people can’t get tired of this combination. Maybe it’s the subtle heat, the sweet mayo, or the crunch of tempura flakes—virtually every version in the metro has a devout follower.
Nihonbashitei’s Spicy Tuna Sashimi has a bit of a bad boy reputation—every order is always fully loaded, and is a favorite with the late-night crowd. The marinade is thicker than most, with a rich consistency, which the Pepper Kitchen decided is due to their use of Sriracha rather than traditional Japanese chili oil or togarashi. Using Sriracha also achieves the same red color, and makes the flavors salty, tangy, and spicy with a touch of sweetness, exactly like at Nihonbashitei.
To mimic their dish, we decided that we would cut the tuna into chunkier pieces, which makes the thicker sauce cling onto the flesh even more. It’s best to use bluefin belly if you can get your hands on it, but we used the more accessible yellowfin instead, which most local markets and supermarkets would have. Dashi broth adds a more umami dimension, making sure the mayonnaise isn’t too cloyingly sweet, which Kewpie often is. The best thing about this hack, is that it is easily adaptable—use this recipe to roll into makis or place on top of sushi rice, or even substitute tuna with another meaty fish like salmon, to achieve a different effect.
Nihonbashitei Spicy Tuna Sashimi Food Hack
Total Time: 20 minutes
Yield: 4 servings
- 3 cups fresh tuna sashimi, cut into cubes
- 1/4 cup Sriracha
- 3 tbsps Kewpie japanese mayonnaise
- 1/2 tsp dashi
- 1 tsp sugar
- 1/2 cup tempura flakes, plus more for garnish
- In a bowl, mix together the Sriracha, Kewpie, dashi, and sugar until well blended. Make sure that the sugar and dashi are diluted into the mixture.
- Add in tuna cubes and gently mix until well coated. Toss in tempura flakes.
- Transfer to serving containers and garnish with tempura flakes.
- Serve chilled.