For a nice presentation,serve this on finely grated daikon radish on top of a lettuce leaf. Yellowfin or other tuna cut into 1 inch cubes 1/2 c Japanese soy sauce (Kikkoman is excellent) 1 tsp wasabi powder 1/2 tsp honey potato starch, corn starch, or arrowroot starch Oil for deep frying Dissolve the wasabi in the soy sauce and brush on the tuna, refrigerate for 1/2 hour. Mix the remaining soy/wasabi with the honey - this will be your dipping sauce. Heat oil to 375 degrees. Roll the tuna chunks in the starch, shake off excess, fry for a bare 20-30 seconds - you want the outside crisp and the inside still rare.