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Tuna Teriyaki
Serves 4
- 4 6-oz (175-g) tuna steaks, about 1 in (2.5 cm) thick
- 2 scallions, thinly sliced, to garnish
MARINADE
- 3 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 tbsp Japanese rice wine or sweet sherry
- 3 garlic cloves, chopped
- 1 tbsp sugar
- 1/2-in (i-cm) piece of fresh ginger, peeled and chopped
STEPS :
- Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and
ginger into a nonmetallic dish. Add the tuna steaks to the marinade and turn to
coat. Cover and marinate in the refrigerator for 8 hours.
- Reserve the marinade. Cook the steaks under the broiler, 3 in (7 cm) from the heat,
brushing with the marinade, for 3-4 minutes on each side. Serve immediately, garnished
with scallions.
BARBECUED SALMON TERIYAKI
Make the marinade as directed. Cut 11/2 lb (750 g) salmon fillet into l-in (2.5-cm)
cubes. Cover and leave to marinate in the refrigerator for 8 hours. Thread on metal
skewers. Cook over a hot barbecue, turning and brushing frequently with the marinade,
for 6-8 minutes.
Teriyaki
This is a traditional Japanese marinade, used to flavor meat, poultry, or fish that
is to be grilled, barbecued, or fried. When heated, the sugar in the marinade makes
a thick and glossy glaze.
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