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home > recipes > seafood > miso-glazed tuna kebabs
Source: Gourmet Magazine, June 2008 A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying - like umami on a stick. Shiro miso-laided and abetted by mirin and lush mayonnaise - asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges. Active time: 30 min Start to finish: 1 3/4 hr (includes marinating) Servings: Makes 4 to 6 servings 1 cup white miso (also called shiro miso) 1/2 cup mirin (Japanese sweet rice wine) 1/2 cup sugar 1/4 cup water 1/2 cup mayonnaise 2 lb tuna steak, cut into 1-inch cubes Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature. Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Thread tuna onto skewers, leaving a small space between each piece. Put on a tray. Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes. Cooks' notes: Tuna can be marinated up to 24 hours. Tuna can be broiled on an oiled broiler pan 4 to 6 inches from heat, turning once.

Miso-glazed Tuna Kebabs


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keyword: glazed
keyword: kebabs
ethnicity: japanese
recipes for seafood
recipes by amanda
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(posted May 27, 2008)

Source:
Gourmet Magazine, June 2008

A spin on Nobu's famous
miso-glazed black cod, these tuna kebabs are uncommonly satisfying - like umami on a stick. Shiro miso-laided and abetted by mirin and lush mayonnaise - asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

Active time: 30 min Start to
finish: 1 3/4 hr (includes marinating)

Servings: Makes 4 to 6 servings

1 cup white
miso (also called shiro miso)
1/2 cup
mirin (Japanese sweet rice wine)
1/2 cup
sugar
1/4 cup water
1/2 cup
mayonnaise
2 lb
tuna steak, cut into 1-inch cubes

Heat
miso,
mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.

Put
tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.

Prepare
grill for direct-heat cooking over hot charcoal (high heat for gas).

Thread
tuna onto skewers, leaving a small space between each piece. Put on a tray.

Generously oil
grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.

Cooks' notes:
Tuna can be marinated up to 24 hours.
Tuna can be broiled on an oiled broiler pan 4 to 6 inches from heat, turning once.


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