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Japanese Grilled Tuna
Time: 45 mins
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon grated gingerroot
- 1 tablespoon cracked black pepper
- 4 (8 ounce) tuna steaks, about 1-inch thick
- kosher salt
Directions
- 1 Combine oils, ginger and pepper. Brush on steaks.
- 2 Sprinkle with kosher salt.
- 3 Marinate for 30 minutes.
- 4 Combine sugar, water, rice vinegar, soy sauce and ginger.
- 5 Stir to dissolve.
- 6 Bring to boil on high heat and reduce until syrupy, about 15 minutes.
- 7 Make a apste of the wasabi powder and the water.
- 8 Whisk in wasabi paste.
- 9 The glaze should be used at room temperature.
- 10 Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
- 11 Use either a squeeze bottle or a fork to streak glaze over fish.
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