| 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
A Message from our Provider:
“God grades on the cross, not the curve.”