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Marinated
tuna steaks grilled until tender and served on a bed of seasoned
wok-fried soba noodles and vegetables.
(Read
the related
blog post.)
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| 1
cup dashi stock (dashi
stock powder is available at Asian food stores) |
| 1
teaspoon sugar |
| 1
teaspoon miso paste |
| 3
tablespoons Japanese
soy sauce |
| 1
tablespoon mirin |
| 2
teaspoons finely grated fresh ginger |
| 1
teaspoon sesame
oil |
| 2
x 6 oz (180g) tuna steaks |
| 5
oz (150g) dried soba
noodles |
| 1
tablespoon canola oil |
| 1½
cups grated carrot |
| 1½
cups grated daikon (Japanese radish), or use regular radish |
| 1
scallion—thinly sliced |
| 2
teaspoons cornstarch mixed to a paste with 2 teaspoons
water |
HEAT
the water in a small saucepan until boiling. ADD the dashi
powder and sugar. REDUCE the heat to a simmer, add the miso
and stir to dissolve. REMOVE from the heat, add the soy sauce,
mirin, ginger and sesame oil, mix to combine, then allow to
cool. MARINATE the tuna fillets in the mixture, covered in
the refrigerator, for at least 1 hour. COOK the soba noodles
in a pot of boiling water for 5 minutes, rinse under cold
water, drain and set aside. HEAT a grill pan over a high heat,
then add the marinated tuna steaks, reserving the marinade.
COOK for 3 minutes on each side. WHILE the tuna is cooking,
heat a wok over a high heat. ADD the oil and stir-fry the
carrot and daikon radish for 2 minutes. ADD the noodles and
scallion and stir well to combine. ADD the reserved marinade,
bring to the boil, then add the cornstarch paste and stir
until slightly thickened. SERVE a bed of the noodle-vegetable
stir-fry on two plates and top each with a grilled tuna steak.
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