How to cook Japanese Spicy Baked Tuna
- 10 ounces fresh tuna fillet or canned tuna, drained and flaked
- 4 sheets dried kelp (konbu*), each measuring 6 x 3 inches
- 3 spring onions, finely sliced
- 1 1/2 tablespoons grated young ginger
- 8 small Japanese green peppers, sliced, or 1 green bell pepper, diced
- White Dengaku Miso Sauce (see below)
White Dengaku Miso Sauce Ingredients:
- Prepare the White Dengaku Miso Sauce, transfer to bowl and set aside to cool.
- Wipe the kelp with a damp cloth. Place it in a shallow tray and pour just enough water to immerse. Remove the kelp when it is soft and pliable. Cut several very narrow strips from the sides of each piece of the kelp to use as strings for tying. Accordion-fold both ends and tie each end with the kelp string so that it resembles a boat.
- Combine the tuna, spring onions, ginger, Miso Sauce and half the chopped peppers, mixing well. Portion the tuna mixture into each kelp boat and top with the remaining green peppers. Preheat the oven to 350°F (175°C), then bake the kelp boats for 15 minutes.
- Serve the Japanese Spicy Baked Tuna hot with rice.
How to cook White Dengaku Miso Sauce
- 1/2 cup white miso
- 2 tablespoons sake
- 2 tablespoons mirin**
- 1 1/2 tablespoons sugar
- 3 tablespoons water
- To make the White Dengaku Miso Sauce, place all the ingredients in a saucepan, and simmer over medium heat, stirring constantly.
- When it comes to almost a boil, reduce the heat to very low and simmer for 10 minutes, stirring from time to time.
, a kind of seaweed. It is associated with the word yorokobu, meaning "joy". **Mirin
is an essential condiment used in Japanese cuisine, with 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content - 14% instead of 20%.
This recipe for Japanese Spicy Baked Tuna serves/makes: 2
The Japanese Spicy Baked Tuna recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Tuna
Preparation Method: Baked