Monday, February 21, 2011

Teriyaki Tuna

Monday, 21st February
Teriyaki Tuna with shitake mushrooms, spring onions, steamed rice and pickled cucumber.  This is largely made up on the spot based on what I have done before.  Teriyaki sauce is made from Soy, Mirin and Sake typically in a 1:1:1 ratio, although I use a little more Mirin. When you heat it it boils down rapidly to a sticky caramelized goo, ideal for coating meat or fish.  The Shitake were quickly fried at a moderate temperature and then added to another sake/soy/mirin mix, this time with more sake and a dash of lime juice. The spring onions should have been quickly fried, but I overcooked them.  Still tasty but no bite left.

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