Recipes

Food Hack: Nihonbashitei’s Spicy Tuna Sashimi

March 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 flakesvirtually every version in the metro has a devout follower.

Nihonbashitei Spicy Tuna Sashimi Food Hack3

Nihonbashitei’s Spicy Tuna Sashimi has a bit of a bad boy reputationevery 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.

Nihonbashitei Spicy Tuna Sashimi Food Hack2

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 adaptableuse 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 Hack1

Nihonbashitei Spicy Tuna Sashimi Food Hack

Total Time: 20 minutes
Yield: 4 servings

Ingredients

  • 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

Procedure

  1. 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.
  2. Add in tuna cubes and gently mix until well coated. Toss in tempura flakes.
  3. Transfer to serving containers and garnish with tempura flakes.
  4. Serve chilled.

Tip: For tempura flakes, you can buy tempura batter mix and cook as directed. Always keep the tuna chilled at all times to prevent bacteria from contaminating it.

15 comments in this post SHOW

15 responses to “Food Hack: Nihonbashitei’s Spicy Tuna Sashimi”

  1. Abbie says:

    Hi, Sriracha is no longer available in S&R, do you know what shop still sells it in Manila?

  2. Luis Puno (Luigi) says:

    Hi! Can you guys recommend grocers and supermarkets in Manila that stock sashimi grade Tuna and Salmon? Thanks!

  3. Luis Puno (Luigi) says:

    Hi! Can you guys recommend grocers and supermarkets in Manila that stock sashimi grade Tuna and Salmon? Thanks!

  4. Dianne Sia Luceñara says:

    Are you sure it’s bluefin? You can’t find bluefin tuna in most local markets and supermarkets as you indicated. It’s yellowfin that we usually find. Bluefin is too expensive thus not served locally because of its decline. I believe there’s a ban on commercial fishing for bluefin, not sure if it has been lifted already,

    • Mikka Wee says:

      Hi Dianne! Apologies for the confusion. You are correct, bluefin tuna can’t be found in most local markets and supermarkets. What we meant was that bluefin tuna is the choice fish for this recipe, but we used yellowfin since this is indeed the more accessible one. 🙂 Thank you for pointing this out! We already tweaked the post so this could be communicated clearly. 🙂

  5. secretwalangclue says:

    where can i buy the tempura flakes?

    and is dashi same as dashi flakes? (ive seen it in pellet form)

  6. kaoko says:

    Just clarifying, dashi as in soup stock, right? Not instant dashi powder / dashinomoto?

  7. Oya Olalia says:

    Ugh. This is so good.

  8. Craigg says:

    Hi, could you buy ready-made tempura flakes and where can I find them?

  9. Cel says:

    Just for clarification, is it dashi sauce, granules or powder? Or does it not matter?

  10. […] menu is delicious. I really love spicy tuna sashimi, so I’d tell you to order that. We also did a hack of Nihonbashi Tei’s Spicy Tuna Sashimi a few months back, if you’d like to try making at home […]

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