I have received a request from a German couple visiting Tokyo that they would like to try Japanese Maguro (tuna) cooked as a steak. They also wrote that they are interested to see how to prepare Teriyaki sauce. So the menu was decided to be Maguro steak with Teriyaki sauce for their cooking class.
My son and daughters all love to eat Maguro but we mostly eat it as Sashimi, so our Maguro is always rare, or more precisely un-cooked. Therefore, to me, Maguro is naturally something to be tasted as rare as possible and even as a steak, it was to be done very rare or medium rare, with bright rose pink colour inside. If it is cooked well-done, then it would taste like canned tuna, which is not really something for guests travelling all the way from Europe to Japan!
For Teriyaki sauce, I usually use Sake, Mirin, soy sauce and sugar. This sweet & savory sauce is well known for chicken. But as a companion for Maguro, a little bit of Wasabi paste may also be good as it helps to reduce the fishiness. Of course Sashimi quality Maguro is never really fishy (at least for us Japanese) but just in case, as some of my guests are not used to eating lots of seafood.
Before serving, we sliced Maguro steak like a modest sized roast beef so its nice rosy meat is visible on the plate. Then we chopped some green onions and sprinkled them on top of our Maguro.
The couple said they do not eat much seafood at home but finished all of their very rare Maguro steak. It is always my pleasure to see empty plates at the end of the class!
Many thanks for coming!