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Ingredientes
- 1 c. Mirin
- 3/4 c. Low sodium soy sauce
- 3 Tbsp. Fresh lemon juice
- 1 tsp Dry red pepper flakes
- 1/2 c. Soy sauce
- 1/2 c. Sugar
- 4 x Green onions, sliced
- 1 1/2 tsp Minced garlic
- 1 Tbsp. Peeled, chopped fresh ginger
- 4 x Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each
- 1 sm Maui onion or possibly other sweet onion julienned
- 1/2 x Japanese cucumber or possibly English hothouse cucumber julienned
- 1 pkt (2 ounces) radish sprouts
Direcciones
- Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called
- FOR THE SAUCE: Boil the mirin in a heavy, small saucepan till reduced to 1/3 c., about 5 min. 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 in the fish; turn to coat. Cover and let stand 1 hour at room temperature.
- Prepare the hibachi-style grill or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3398mg | 142% |
| Potassium 309mg | 9% |
| Total Carbs 40.28g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 28.82g | 19% |
| Protein 6.06g | 10% |
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