| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Mirin |
| 3/4 |
c |
Low sodium soy sauce |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dried red pepper flakes |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Sugar |
| 4 |
|
Green onions, sliced |
| 1 1/2 |
ts |
Chopped garlic |
| 1 |
tb |
Peeled, minced fresh ginger |
| 4 |
|
Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each |
| 1 |
sm |
Maui onion or other sweet onion julienned |
| 1/2 |
|
Japanese cucumber or English hothouse cucumber julienned |
| 1 |
pk |
(2 ounces) radish sprouts |
INSTRUCTIONS
PONZU SAUCE
TUNA
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:
“Turn the despair of being alone into the wonder of being alone with God”