Serves 4

Ingredients:

For the dipping sauce:
¼ cup/60 ml Japanese soy sauce
2 tablespoons/30 ml yozu sauce (or purchased ponzu sauce)
5 drops toasted sesame oil

For the sashimi:
1 carrot, peeled into long fettuccine-like strands
Two 4-ounce/115-g fillets sashimi-grade ahi tuna
Pickled ginger (optional)
Prepared wasabi (optional)
1/2 teaspoon/about 1 g toasted sesame seeds
Fresh cilantro leaves, to garnish

Method:

For the dipping sauce:

Stir all dipping ingredients into a small bowl to blend and set aside.

For the sashimi:

Mound the peeled carrot strands in the center of a platter. Using a very sharp large knife, cut the tuna across the grain into about ¼-inch-/1-cm-thick slices.

Arrange the tuna slices decoratively around the carrots, overlapping slightly. Place mounds of the pickled ginger and wasabi on the platter alongside the tuna. Sprinkle the tuna with the sesame seeds. Garnish with the cilantro leaves and serve with the dipping sauce.