Mirin is one of my favorite ingredients of all time! The sweet and savory sauce spooned over the fish is so delicious... I wanted to spoon it over my entire plate! Here are two more Food & Wine recipes to add to the rotation.
Seared Tuna Steaks with Citrusy Soy Sauce
1/2 cup soy sauce
1/4 cup mirin
1 small shallot, thinly sliced
1/2 jalapeño, seeded and chopped
2 tablespoons fresh orange juice
One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon ground coriander
1 tablespoon vegetable oil
Four 4-ounce tuna steaks, 1 inch thick
Salt and freshly ground pepper
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce.
In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.
Crisp Sushi-Rice Cakes
1 cup sushi rice, rinsed
1 1/2 cups water
1/2 tablespoon mirin
1/2 teaspoon rice vinegar
1/2 teaspoon sugar
Salt
Vegetable oil, for frying
In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Fluff the rice. Transfer to a bowl and let cool. Season with salt.
Preheat the oven to 325°. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten slightly. Cook the cakes over moderately high heat, pressing, until golden brown, about 4 minutes. Turn and cook for 4 minutes longer. (Don't overcook... the cakes get too hard when over fried so scoop them out when they are light brown).
Serve hot.
Now spoon over the yummy sauce and serve it with a veggie. We had some steamed organic broccoli and it was the perfect compliment!
No comments:
Post a Comment