Sake marinated Tuna, Tempura, Harusame Aubergine and Nam Prik.

Sake marinated Tuna, Tempura, Harusame Aubergine and Nam Prik.

After all the standard food I like to cook, I do crave some spice from time to time. Thai and Japanese being my favourites. Today I tried to mix my favourite things from Yo Sushi and turn them into a restaurant standard meal. Marinated rare tuna to resemble sashimi, sushi rice obviously, marinated grilled aubergines, crunch coming from the tempura and a nice spicy dipping sauce to round it off(although it is really a Thai sauce)

Difficulty 3/5

Sake Marinade: 1 Tbsp each Sake, mirin, rice vinegar, soy sauce. 1Tsp sugar, zest of a lime, sesame oil. 1/2 Tsp minced garlic and ginger.

Tuna: Two nice pieces about 1/2inch thick.

Sushi Rice: 200g sushi rice, washed until the water runs clear(about 5 times) 250ml water.

Tempura: 100g flour( i used the gluten free mix you can buy these days) 1tbsp cornflour. 1 Tsp Baking Powder.125-150ml ice cold sparkling water. Selection of your favourite vegetables, sliced into 5mm pieces.

Nam Prik: 8 medium sized tomatoes, 1 tsp ginger and garlic, 1 tsp palm sugar, 1/2 bunch coriander, 1tbsp tamarind sauce, 1 Tbsp lime juice, 1 tsp chilli powder.

Aubergine: 1 large aubergine, 1tsp each soy sauce, sesame oil, rice vinegar, mirin, garlic and ginger.

1) Mix all the marinade ingredients together and pour over fish for about 1 hour.

2) Halve tomatoes and roast at 140c for an hour until semi-dried. Then add to a blender with the remainder of the ingredients and puree. Taste and adjust seasoning.

3) Slice the aubergine to 5mm thick slices, griddle until cooked. Then mix all the other ingredients together and pour over the aubergine to infuse.

4) Begin the sushi rice. It is annoyingly awkward, but if you follow this step by step it will be fine. Add rice and water to a pan with a tight fitting lid. Put on a medium heat and bring to the boil, this should take 5-7mins, turn heat down to low and continue to cook for 5-7 mins. By this stage all water should have evaporated. Season with 1Tbsp rice vinegar, pinch salt and 1/2 tsp sugar. Stir into rice. Place lid back on with a tea towel under the lid until ready to serve.

5) As soon as you put the rice on begin your tempura. Have some oil heated to 180c. Mix the dry ingredients together with the sparkling water. Use chopsticks to mix, until single cream consistency. Don’t worry about the odd lump in the batter. Now add your sliced veg. Add to a pan 4-5 pieces at a time. Cook until they begin to turn golden. Drain well on kitchen paper.

6) Heat a pan until hot. Cook Tuna for 30s-1min per side depending on how you like it cooked. Do not cook it all the way through or it will taste like cardboard.

Critique: A mouth watering mix of flavours and textures. The tuna was superb with a great flavour from the marinade but still soft and rare in the middle. The tempura added a perfect textural complement to the rest of the dish.


  1. Wonderful recipes and I love the nam prik. Sushi rice is just too long winded for me – it’ll have to wait for my next visit to a Japanese restaurant:)

  2. David, I think your recipes are brilliant and creative. I just wish I could plate up my meals as well as you do. So, I have awarded you the Kreative Blogger and sunshine award. You can pick up your awards here I hope you are as pleased to receive them as I was. 🙂

    • Thank you so much Jenny, I feel very honoured to receive these privileged awards.

      My dad has just found you from looking at my blog and remembers you from the radio. I’ll have to send you some gadgetry to sign for me.

  3. marmadukescarlet1

    David, this is amazing. I particularly like the aubergine with the nam prik . . . a definite bookmark there!

    You most certainly do fine dining at home justice 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.