Remove tuna from the refrigerator 20 minutes before cooking. Meanwhile, for garnish, cut white portions of green onions into 3-in. pieces; cut pieces lengthwise in half. Diagonally slice green onion tops. Set green onion bottoms and tops aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This five-ingredient yakitori sauce is the perfect Japanese seasoning to have in your repertoire. While it’s traditionally used on grilled chicken kabobs, you can use it at home for a variety of Asian-style creations!
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (5½- to 6-oz.) Fish Market yellowfin ahi tuna steaks, 1 in. thick | ||
| 2 green onions, for garnish | ||
| ½ c. prepared instant dashi broth | ||
| ½ c. sake | ||
| ¼ c. mirin sweet cooking rice wine | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 6 tbsp. Hy-Vee soy sauce | ||
| ½ tsp. kosher salt | ||
| 2 tsp. sesame seed, plus additional for garnish | ||
| 2 tsp. peanut oil, divided | ||
| Cooked short grain white rice, such as sushi, Arborio or bomba; for serving |
Things To Grab
- Medium nonstick skillet
- Paper towels
- Cast iron grill pan or griddle
Directions
For sauce, stir together prepared dashi broth, sake, mirin, sugar and soy sauce in a medium nonstick skillet. Simmer over medium-low heat for 20 to 25 minutes or until mixture becomes syrup-like and is reduced by half, stirring occasionally. Remove from heat; cool slightly.
Pat tuna dry with paper towels. Season with salt and 2 tsp. sesame seeds; drizzle with 1 tsp. peanut oil. Preheat a cast iron grill pan or griddle over high heat; brush grill pan with remaining 1 tsp. peanut oil.
Place tuna in prepared grill pan. Cook for 8 to 10 minutes or until surface is lightly browned and center is light pink (145 degrees), turning halfway through. (For a cross-hatch pattern, rotate tuna steaks 90 degrees after 3 minutes of cooking on each side.) Remove tuna from grill pan; let rest for 5 minutes.
Meanwhile, add green onion bottoms to grill pan. Cook for 2 to 3 minutes or until slightly charred, turning halfway through. Remove from pan.
To serve, slice tuna across the grain into 1/2-in.-thick slices. Spoon rice into serving bowls. Arrange tuna on top; drizzle with sauce. Garnish with green onion bottoms and tops, and additional sesame seed, if desired.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 75mg
- Sodium: 4110mg
- Total Carbohydrates: 54g
- Protein: 47g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 15%
0%
Potassium 20%