Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 1/3 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 Date: Mon, 16 Sep 1996 11:15:36 -1000
