Maguro Tataki with Ume Sauce

Take the seeds out of umeboshi. In a food processor or blender, blend umeboshi until pasty. Depending on amount of umeboshi paste in the bowl, add 30% volume of sugar. Also add mirin, mayonnaise, sake and soy sauce. Blend. Set aside. Slice ginger and green onion into thin match-stick pieces. Set aside. In a frying pan, add oil and quickly fry garlic for 20-30 seconds. Do not burn. Remove. In the same frying pan , quickly sear the outside of maguro using high heat. Do not cook. Slice maguro (as in making sashimi) and place on plate. Top maguro with sauce and sprinkle garlic. Decoratively (making pyramid shape) arrange ginger and nira or spring onion on top.