Sumptuous Japanese Dinner for Six – Tuna Tataki, Miso Soup, and Matcha Cheesecake

Allergens

Contains no common allergens unless specified.

Ingredients

• For Tuna Tataki:
• Fresh tuna steak (1.5 lb)
• Soy sauce (2 tbsp)
• Rice wine vinegar (1 tbsp)
• Mirin (2 tbsp)
• Sugar (1 tsp)
• Green onions (3, thinly sliced) For Miso Soup:
• White miso paste (2 tbsp)
• Dashi stock (4 cups)
• Silken tofu (6 oz) For Matcha Cheesecake:
• Cream cheese (8 oz)
• Eggs (3)
• Granulated sugar (1/2 cup)
• All
• purpose flour (1/4 cup)
• Unsalted butter (6 tbsp, melted)
• Matcha green tea powder (2 tsp)

Instructions

1. For Tuna Tataki:
2. Combine soy sauce, rice wine vinegar, mirin, and sugar in a small bowl whisk until sugar dissolves. Set aside.
3. Slice tuna into 1/2 inch thick pieces. In a large pan, sear tuna on both sides for 1 minute per side.
4. Drizzle sauce over seared tuna and garnish with green onions. For Miso Soup:
5. In a pot, warm dashi stock add miso paste and whisk until dissolved.
6. Add silken tofu and simmer for 3 minutes. Serve hot. For Matcha Cheesecake:
7. Preheat oven to 325°F (160°C). Grease an 8 inch springform pan.
8. Beat cream cheese, eggs, and sugar until smooth. Stir in flour and matcha powder. Pour into prepared pan.
9. Bake for 45 minutes or until set. Chill before serving.

Chef’s Insight

This Japanese dinner menu showcases various textures and flavors that will delight your taste buds while impressing your guests.

Notes

Use fresh, high-quality ingredients for the best results. Consider using sushi-grade tuna for Tuna Tataki.