| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Mirin |
| 3/4 Tasse | soy sauce Low-sodium |
| 3 Esslöffel | lemon juice fresh |
| 1 Teelöffel | red Pepper Flakes dried |
| 1/2 Tasse | soy sauce |
| 1/2 Tasse | sugar |
| 4 | green onions sliced |
| 1 1/2 Teelöffel | garlic chopped |
| 1 Esslöffel | Peeled, minced fresh ginger |
| 4 | Sashimi-grade ahi steaks, 5 ounces and 1/2 inch thick each |
| 1 klein | Maui onion or other sweet onion julienned |
| 1/2 | Japanese cucumber or English hothouse cucumber julienned |
| 1 Packung | (2 ounces) radish sprouts |
|
Another recipe is from chef Roy Yamaguchi of Roys Kahana Bar & Grill called
For The Sauce: Boil the mirin in a heavy, small saucepan until reduced to 1/3 cup, about 5 minutes. 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 the fish; turn to coat. Cover and let stand 1 hour at room temperature.
Prepare the hibachi-style grill or 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.
|
|
Anmerkungen zum Rezept:
|
