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Teriyaki tuna skewers

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Teriyaki tuna skewers
Sticky, smoky, sweet and savory grilled tuna skewers basted with homemade Japanese teriyaki sauce.

6 wooden or bamboo skewers

1 tablespoon water
1½ teaspoons cornstarch (cornflour)
3 tablespoons Japanese soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1½ tablespoons superfine (caster) sugar
1 lb (500g) fresh tuna steaks—cut into bite-size pieces
2 teaspoons finely grated fresh ginger

1 scallion (spring onion) green parts only—thinly sliced on a diagonal


SOAK the skewers in a shallow dish of cold water for 10 minutes to prevent burning. MIX together the water and cornstarch in a small bowl until thoroughly combined. MIX together the soy sauce, mirin and sugar in a small saucepan, and bring to a boil over a high heat. STIR in the cornstarch mixture and cook until just thickened, stirring constantly. ALLOW the sauce to cool slightly in the fridge while you prepare the tuna skewers. THREAD 4 pieces of tuna onto each skewer. STIR the ginger into the cooled teriyaki sauce and brush the tuna skewers with ¾ of the sauce. MARINATE the skewers for 10-20 minutes (optional, but it does maximize flavor). COOK the skewers on a lightly oiled hot grill or grill pan for 8 minutes, turning and brushing regularly with the remaining sauce. SERVE garnished with the sliced scallion on top.

Variations: These skewers work equally well with salmon, chicken, shrimp or scallops.




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