By Executive Chef Gary Chu, Osake, Santa Rosa, CA


1/2 sheet of Nori Seaweed
3 ounces of long strip Sushi Quality Tuna
1/2 oz. Wasabi
TT Salt and Pepper
1 cup Tempura Flour Mix
1 1/2 cups Very Cold Water


Korean Hot Sauce Ingredients:

2 tbls. Ko Chu Jung -available at any Asian grocery store
1tbls. Sugar
1tbls. Vinegar, Rice Vinegar or White Distilled Vinegar
1 tbls. Mirin – Japanese Sweet Cooking Wine


Mix ingredients in a plastic squeeze bottle. Shake to blend.

Honey Mayo Sauce Ingredients:

1tbls. Honey
1 tbls. Water
4tbls. Mayo


Mix and blend in plastic squeeze bottle. SShake to blend.


Place the ahi in middle of the nori seaweed, smear a row of wasabi on top of ahi, add salt and pepper, and then roll the seaweed. Seal the edge with rice, then proceed to light batter fry.

Dip the rolled ahi in the batter. Quickly deep fry for 15 – 20 seconds at 350 degrees. You don’t want the ahi to cook. The outside is crispy, inside is raw.

To Plate:

First, line the plate with Korean Hot Sauce. Then, criss cross those lines with Honey Mayo Sauce.Place Tuna Ahi on plate. Serve.

Chef’s Tip:

I get my tempura flour mix from an oriental store. It already has egg and baking soda in it. Don’t mix the batter until you are ready to use it, and then keep an ice bath underneath the batter. even as you are mixing it. The secret to the batter is to keep it cold, cold, cold.”