70g fresh tuna; 2 tbsp soy sauce; 1 tsp wasabi powder; spring onion
Maguro Butsu (漬けマグロ丼)
Dice the fish into 1-2cm cubes and sprinkle with chopped onion. Pour over the marinade made from the soy sauce and wasabi and leave to stand for 5 minutes. Serve with a dash of sesame oil.