Chef Taka Kishikawa has been creating flavorful Japanese dishes since he was 16 and working part-time as a chef in his hometown of Fukuoka in Japan. Now at Bushwick’s Dock Asian, where customers can choose between carefully curated sections of Thai, sushi, and ramen dishes, the executive chef oversees the restaurant’s sushi and hot pan menus.

Dock Asian’s tuna steak dish—which you can find in the restaurant’s hot pan menu section—is served on an iron skillet. However, that doesn’t mean you can’t have your tuna steak at home and eat it too. In fact, a similar home-style tuna steak don or bowl recipe can easily be recreated in the comfort of your own kitchen.

“I wanted to make a dish that even people who are not fans of sushi or [raw] sashimi could enjoy,” chef Taka said of the inspiration behind this home recipe. Although the recipe calls for sashimi grade tuna steak, rest assured a regular fresh tuna steak works just as well. The seasoned chef shared a great tip for trying new recipes at home.