Yield: 4 Servings
|¾ cup||Low sodium soy sauce|
|3 tablespoons||Fresh lemon juice|
|1 teaspoon||Dried red pepper flakes|
|½ cup||Soy sauce|
|4||Green onions, sliced|
|1½ teaspoon||Chopped garlic|
|1 tablespoon||Peeled, minced fresh ginger|
|4||Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each|
|1 small||Maui onion or other sweet onion julienned|
|½||Japanese cucumber or English hothouse cucumber julienned|
|1 pack||(2 ounces) radish sprouts|
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 ⅓ 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@...> Date: Mon, 16 Sep 1996 11:15:36 -1000