Hibachi style tuna with maui onions and ponzu sauce

Yield: 4 Servings

Measure Ingredient
1 cup Mirin
¾ cup Low sodium soy sauce
3 tablespoons Fresh lemon juice
1 teaspoon Dried red pepper flakes
½ cup Soy sauce
½ cup Sugar
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

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 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

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