This is a print preview of "Hibachi Style Tuna With Maui Onions And Ponzu Sauce" recipe.

Hibachi Style Tuna With Maui Onions And Ponzu Sauce Recipe
by Global Cookbook

Hibachi Style Tuna With Maui Onions And Ponzu Sauce
Rating: 2.5/5
Avg. 2.5/5 1 vote
 
  Servings: 4

Ingredients

  • 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

Directions

  1. Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called
  2. 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)
  3. 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.
  4. 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.