Teriyaki tuna skewers
Serves 4
Sticky, smokey, sweet and savory
grilled tuna skewers basted with homemade Japanese teriyaki sauce.
12 metal or wooden skewers (soak
wooden skewers in water before use)
2 tablespoons water
1 tablespoon cornstarch (cornflour)
6 tablespoons Japanese soy sauce
4 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons brown sugar
2 lbs (900g) uncooked tuna steaks — cut into bite-size pieces
4 teaspoons finely grated fresh ginger
2 scallions, green parts only — thinly sliced on a diagonal
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 4 minutes,
turning once and brushing regularly with the remaining sauce. SERVE
garnished with the sliced scallion on top.
© MediterrAsian.com