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This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.
Ingredients
1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt
Wasabi soy sauce Glaze
1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water
Method
1. Combine oils, ginger and pepper. Brush on steaks.
2. Sprinkle with kosher salt.
3. Marinate for 30 minutes.
4. Combine sugar, water, rice vinegar, soy sauce and ginger.
5. Stir to dissolve.
6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.
7. Make a paste of the wasabi powder and the water.
8. Whisk in wasabi paste.
9. The glaze should be used at room temperature.
10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.
11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.
All photos taken by me unless otherwise stated.
I made this as part o
f an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have liste
d below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min’s and cooking time being around 15 Min’s.
Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
Ingredients
4 Pork steaks (600-800g)
1/4 Cup plain flour
2 Eggs, beaten lightly
2 Teaspoons water
2 Cups Panko flakes (Japanese breadcrumbs)
6 Cups (400g) finely shredded cabbage
Vegetable oil, for deep frying
1 Lemon cut into wedges
3 Teaspoons Japanese mustard
Tonkatsu Sauce
2 Tablespoons Japanese Worcestershire sauce
1/3 Cup tomato sauce
1 Teaspoon Japanese soy sauce
2 Tablespooons sake
1 Teaspoon Japanese mustard
Method
1. Pound pork gently with a meat mallet. Toss in flour, shake off excess.
2. Dip pork in combined egg and water, then dip into panko flakes and coat each side.
3. Soak cabbage in iced water for 5 minutes to crisp, drain.
4. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
5. Drain pork on absorbent paper and cut diagonally into 2 cm slices.
To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.
All photos taken by me unless otherwise stated.
