Here's one of mine from last week. We had some leftover Saikyo glaze in the freezer which kept really well and the fish market had some great tuna. Put that with some bok choy and viola! Doesn't get much simpler than this.
100 milliliters sake
100 milliliters mirin
150 g sugar
300 g miso paste
2 tuna loin steaks
peanut oil
1 clove garlic, minced
½-inch piece ginger, minced
2 heads bok choy
2 tablespoons peanuts, toasted and coarsely chopped
Heat the sake in a large, heavy-based pan and ignite it to burn off the alcohol. Add the mirin and sugar and stir over a low heat until the sugar has dissolved. Carefully whisk in the mise paste a little at a time, making sure the mixture is smooth. Raise the heat a little and cook for about 20 minutes, stirring constantly to make sure the mixture does not burn on the base of the pan. Strain and leave to cool completely. It can be stored in the refrigerator for up to 1 month.
Marinade the tuna in this glaze for at least 3 hours, preferably overnight.
Heat a grill pan and a wok to medium-high heat. When hot, put the tuna steaks on the grill pan and grill each side for about 1 1/2 minutes (or to desired doneness). Add a bit of leftover glaze to each side and sear it in. Set aside to rest.
Add the oil to the wok. Add the ginger and garlic and just swirl around to get the aromas released, about 10-15 seconds. Add the bok choy leaves and saute until just starting to wilt. Season with salt and pepper and add the peanuts.
Place the bok choy on a plate and top with the tuna. Garnish with the peanuts and serve.
No comments:
Post a Comment