125ml (½ cup) cooking sake
125ml (½ cup) mirin
125ml (½ cup) light soy sauce
3 tbsp caster sugar
10g bonito flakes
1 tbsp sesame oil
1 garlic clove, finely sliced
2cm piece of ginger, finely sliced
600g sashimi-grade mid-cut yellowfin tuna, trimmed
30g dried wakame
¼ cup edamame beans
1 tbsp sesame seeds, toasted + extra, to garnish
1 small Lebanese cucumber, peeled into ribbons
2 radish, very thinly sliced
1 tbsp mayonnaise
Crispy Asian shallots, toasted sesame seeds, to serve
Place sake, mirin, soy sauce and caster sugar in a small saucepan over medium-high heat and simmer for 3 minutes, or until reduced a little. Add bonito flakes, stir to combine and then strain into a large bowl. Add the garlic and ginger.
Heat a chargrill pan and brush sesame oil over the tuna, then sprinkle over a little salt. Sear tuna for about 30 seconds on all sides or until slightly golden. Place tuna in marinade and refrigerate for 15-20 minutes.
Meanwhile, soak dried wakame in lukewarm water for 10-20 minutes to rehydrate. Drain the wakame. Place wakame in a bowl and add the cucumber, radishes and edamame. Toss to combine.
Remove tuna from marinade and slice across the grain in 1cm slices. Brush mayonnaise over a plate and arrange tuna slices on top. Spoon over the salad and a couple tablespoons of the marinade and garnish with shallots and toasted sesame seeds.