If you didn't order the Toro Spicy Sashimi, did you really eat at Nihonbashitei? This recipe hacks the popular spicy tuna from Pasay Road's famous izakaya.
Sriracha provides heat and color to the sashimi dressing. It's not Japanese, but the sauce has spice and pucker similar to Nihonbashitei's. Kewpie mayo and sugar adds sweetness. The tempura flakes are the most demanding part of the recipe, but don't skip it! They provide an addictive crunch that completes the dish.
Ingredients
Tempura Flakes
- 1 ⅓ cup soda water
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Spicy Dressing
- ¼ cup Sriracha
- 3 tbsp Kewpie Japanese mayonnaise
- ½ tsp powdered dashi or togarashi
- 1 tsp sugar
Sashimi
- 3 cups sashimi-grade tuna, cut into cubes
- ½ cup tempura flakes, plus more for garnish
Make the tempura batter: Combine soda water, flour, baking powder, and salt in a bowl and stir well. Transfer batter to a squeeze bottle, if you have one. Store the batter in the fridge for 10–15 minutes.
Prepare a heatproof plate lined with a paper towel. Heat oil in a wok or a heavy-bottomed pot over high heat, until the oil reaches 350–360ºF.
Fry the tempura flakes: Dip a fork into the batter and carefully splatter it over the oil. If using a squeeze bottle, squeeze a line of batter into the center of the oil—the batter will break and fry into tiny pellets. Fry the flakes until crisp and golden brown, floating on the oil. Scoop with a skimmer or spider strainer and transfer to the lined plate.
Make the dressing: Combine the dressing ingredients in a medium mixing bowl. Stir until well combined.
Add tuna cubes to the dressing. Gently toss and stir until tuna is well coated. Toss in tempura flakes, stirring until evenly distributed.
Transfer tuna to a serving bowl and garnish with more tempura flakes. Serve chilled.
Notes
To test oil temperature without a thermometer, add drops of batter to the hot oil. The batter should sizzle once it hits the oil's surface.
You can buy tempura batter mix and fry as directed.
The tempura flakes and spicy dressing can be prepared a day ahead.
We highly recommend bluefin tuna belly for this recipe. Otherwise, yellowtail works just as well.
Keep the tuna chilled at all times to prevent bacterial contamination.
Tuna can be substituted with sashimi-grade salmon.
