| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | 4 | Servings | ||
INGREDIENTS
| 1 | c | Mirin |
| 3/4 | c | Low sodium soy sauce |
| 3 | T | Fresh lemon juice |
| 1 | t | Dried red pepper flakes |
| 1/2 | c | Soy sauce |
| 1/2 | c | Sugar |
| 4 | Green onions, sliced | |
| 1 1/2 | t | Chopped garlic |
| 1 | T | Peeled, minced fresh ginger |
| 4 | Sashimi-grade ahi steaks, 5 | |
| ounces and 1/2 inch thick | ||
| each | ||
| 1 | Maui onion or other sweet | |
| onion julienned | ||
| 1/2 | Japanese cucumber or English | |
| hothouse cucumber | ||
| julienned | ||
| 1 | 2 ounces radish sprouts |
INSTRUCTIONS
Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called FOR THE SAUCE: Boil the mirin in a heavy, small saucepan until reduced to 1/3 cup, about 5 minutes. Pour into a small bowl. Whisk in the remaining ingredients. (Can be prepared 1 day ahead. Cover and set aside at room temperature) FOR THE TUNA AND VEGETABLES: Mix the first 5 ingredients in a large baking dish. Add the fish; turn to coat. Cover and let stand 1 hour at room temperature. Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the fish from the marinade and grill the fish about 1 minute per side. Toss the onion, cucumber and sprouts together in a bowl. Divide the vegetables among 4 plates. Top with the Fish. Spoon the Ponzu Sauce over the fish and serve. Posted to EAT-L Digest 15 Sep 96 From: Steve & Elizabeth Key <drkey@nsl.maui.net> Date: Mon, 16 Sep 1996 11:15:36 -1000
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