A spin on Nobu’s famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided 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.
Learn the story behind this dish in our column, The Recipe.
2000s Recipes + Menus
Miso-Glazed Tuna Kebabs
Serves4 to 6
- Active time:30 min
- Start to finish:1 3/4 hr (includes marinating)
June 2008
- 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
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Equipment:
8 (12-inch) wooden skewers, soaked in water 30 minutes
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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.
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Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
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Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”
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Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
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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.
- * White miso is available at Asian markets, many supermarkets, and specialty foods shops.
- Keywords
- melissa roberts,
- japanese,
- kebab,
- grilling,
- seafood
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