This recipe includes a version of Taberu Rayu that I have developed. The flavour is sweet, salty, complex and not overly spicy. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside.

A very different way to cook fresh tuna, this preparation results in a light and crispy fish goujon that has a very satisfying chew. The tangy, spicy mayonnaise brings things to another level.