A Japanese inspired fish dish from Jenny Linford’s ” The London Cookbook”.
Ingredients
- 2 tbsp rice wine
- 2 tbsp mirin
- 2 tbsp japanese soy sauce
- 1 tsp sugar
- 4 Tuna steaks
- sunflower oil for brushing
Servings:
Instructions
- In a small pan heat together the rice wine, mirin, japanese soy sauce and sugar, stirring until the sugar has melted. Set aside.
- Preheat two griddle pans. Brush the tuna steaks with sunflower oil and cook on the griddle pans until just cooked to taste, carefully turning over to brown both sides.
- Spoon over the sauce mixture and cook again until glazed, again turning to glaze both sides. Serve immediately.
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