Salty soy sauce is balanced by the sweetness of the sugar and ginger in this Japanese-style dish. If you like your fish served rare, be sure to get the best-quality tuna you can find. And if you're in a hurry, feel free to cut back on the marinating time.
- 2 pounds sushi-quality tuna
- 1 1/2 tablespoons cornstarch
- 1/3 cup water
- 1/3 cup soy sauce
- 1/3 cup sake
- 4 1/2 tablespoons sugar
- 1 1/2 tablespoons fresh ginger, peeled and minced
- 1/2 dried chili pepper (optional)
- Chopped scallions, greens only
Rinse the tuna under cold water and drain in a colander. Cut the steaks into 6 pieces and place in a bowl.
Mix the remaining ingredients except the scallions in a medium saucepan over medium heat and heat until thickened, stirring constantly with a wooden spoon to prevent lumps. Let cool.
Pour the marinade over the tuna and rub the mixture all over the fish. Cover with plastic wrap and let marinate for 1 hour if possible.
Prepare a medium-high fire for grilling and brush the grill with oil. Place the grill about 4 inches above the coals. Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 minutes for medium rare. (You may also sear the fish in a heavy frying pan brushed with vegetable oil, heating the pan until it is very hot and searing the tuna on both sides, covered, over very high heat.)
Distribute onto plates, cover with scallion greens and serve immediately.
A fish knife is ideal for cutting tuna, salmon and other seafood. Shop for a fish knife.
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