Tuna Tataki - How To Make Series

Hello Mr.Terada, First of all I am a big fan of yours and keep coming back to your videos for knowledge and inspiration.
1. Hope you are doing well.
2. Hope your still creating edible artwork.
and 3. still responding to utube comments even though this video is old .
My question is.......do you have a cookbook for sale? If not , why ?
You are great !
I got this idea of searching your videos for the perfect Tuna Tar Tar recipe. And you do have atleast 1. I have been eating Tuna tataki for years and order it from many many Asian restaurants in my tri-state area. I do Commercial HVAC here in Pennsylvania and one day after finishing up a job, I noticed a Fusion Asian restaurant ( Wasabi's) and walked in to order Tuna tataki, egg roll and soup.
Well,they did not offer Tuna tataki or atleast they didn't call it Tataki , but, their menu had a appetizer called Tuna Tar Tar. I had absolutely no clue what it was so I ordered it. The second I tasted it, I was in love ! Lol . From that point on,I became almost obsessed with Tar Tar. Everywhere I travel in Pa. and New Jersey, I stop and order Tar Tar . I will say there is a BIG difference in the way they make and prepare Tar Tar between one restaurant to another. The best so far was my first experience. I also " TRY " to make it myself. I do ok. But something is missing.
I do follow your recipe but something is still missing. I use a Toasted sesame seeds, sesame oil, Crispy onion bits, sauteed garlic and a little bit of Red Thai chili sauce added to my Ponzu sauce. I also use a quail egg ,green onion, soy sauce,and obviously avacado. Anyway,I cannot replicate this dish as hard as I try. Lol.
My version is ok, but I want it to be
great. In my opinion,when you get old,there is less things to look forward to in life, but food is ALWAYS something to bring a person out of the blues.
Asian cooking makes me happy.
Stir-fries, Sushi, Soups, dumplings.....it's ALL D-lectible and fun.
Anyway,thank you for your time and please.......let me know if you have a cookbook out and where I can purchase it.
Take care sir
Howard Haraway
Lower Bucks county,
Pa.

My favorite chef

Beautiful work Chef!

Wear a pressed chef coat. That one was all wrinkly like it was in a back pack before the shoot. Food looked great.

Why don't you list the recipe or link to it.

Great job I love your videos, I’ve learnt a lot from you as a sushi chef myself.

Can you please share a recipe for the ponzu sauce?

Amazing! Note: I was here.2022

Chef: Good Evening....
Time: 4:45pm
😁

Just learned 50%

Pls do more tuna in newer series! 💪🏼👍🏼

The best !

he ruined it with the tomato wtf

I love all your videos

Best sushi chef in the world.. 🇧🇷💕🔥🍣

Still going strong. I totally needed this recipe tonight.

What kind of dried seaweed ? Nori Sheet ?

Delicious

I'M BACK ! TIME TO MAKE SOME TUNA TATAKI AND TIME TO FIRE UP YOUR VIDEO TO MAKE MY EXPERIENCE MORE ENJOYABLE.
GOOD NEWS, I HAVE SUSHI GRADE TUNA BAD NEWS, ITS NOT CUT FOR SUSHI. TIME TO TRIM AND SQUARE OFF THEE EDGES. YEAH BAY-BEE😎👍

Wow🙏😋

Since I'm working in sushi restaurant at kuwait but thats to long... Thank you chef for memorize me this dish like beef tataki

How to eat that?

I make this periodically when I can a), Find a big enough piece of fresh (not frozen) sashimi grade tuna and b). Have enough money to pay for a big enough piece of fresh (not frozen) sashimi grade tuna. I generally am not a fan of fish but I will consume this until I can't consume any more and then fight everyone for the last piece! The only thing I can see that I do differently than the Sushi Maestro is that I peel the tomato and use the whole thing.

he put mowing the lawn on it

Thank you so much for your time to show us your wonderful cooking art, it is such a fantastisch cuisine

Yummy 😋

I am back for the millionth time expressing my love for Tuna Tataki 😋
EVERYONE has a delicacy type food the treat themselves to. Sometimes they go to a restaurant, or they make it at home 🏡. I have been on a Tataki kick for a month ,so I am doing both.
Most people in their right minds wouldn't pay the money a dish of tataki costs. The problem is portions. Atleast around,in my neck of the woods, this dish sets you back $10.-$18.
It would absolutely be worth it if they
gave you more. Anyway, last week I made a decision to make it at home from now on. I found out I can do a better job,not only the tuna part,but the bed of garnish I make for it which is skinned baby cucumbers,sliced very thin and marinated in a home made vinegar, sugar ,Soy,red thai chili sauce and seasoning. 👌🤌👍

I LOVE the things Hiro makes.

Beautiful work Hiro san !!

Looks amazing, I just wish he would give some insight as to the ingredients in the sauce, and more details on everything he is putting into it.

"Ok"
-Cameraman

Question what’s ponzu sauce ?? Pleaseee answer can u make it ? Thanks xoxo

Making this 2nite but keeping it REAL basic. 1 brick of sushi grade tuna
Seasoned, with wasabi paste,pickled ginger and instead of soy sauce, I will use a thick sweet teriyaki sauce..I forgot spring onions so vidalia will have to do. 😎👍😋

well god damn if you're going to throw al that bullshit on there might as well start off with some black sesaeme

Can we just stop and admire the absolute beauty of that tuna steak and its color...

Sashimi, onigiri, maki, nigiri and many other variations would do this maguro more justice.

Our cat loves it!!!

Does this have a unique flavor compared to completely raw tuna

Why so much ponzu sauce?

I can live without that Greenhouse grown tomato that's just nasty it's pale Orange it's not even ripe. How about the Pickled ginger hello ?
Or WASSAB-EEEE ?

you can see this guy never cook in chef's uniform, he put that on just for camera purpose, obviously being thrown in some old wardrobe corner for decade

holy onions man. red. green. and a litre of ponzu

I'm going to make this.

Stunning !! love this.

Personally I thought he used WAY to much soy sauce, drown out the awesome taste of fresh tuna.

Frying Tuna looks simple to me, but I would try it.

Vc e o cara!!! Chef nota 1000

Looks good minus the cucumber