073/18 – Grilled Tuna and Rice:
The heading doesn’t really explain the dish too well. The full name of the recipe is Grilled Tuna and Rice with Sesame and Bonito Shavings.
I liked the look of this dish as the recipe in the book has a photo of rolled corn husks and 2018 seems to be the year I wrap fish and meat in leaves or various other things!
The recipe is from the book Asian Grilling by Su-Mei Yu which was around £17 on Amazon:
2x 200g Tuna from our local fishmonger – was around £10 and fresh in that afternoon.
Quite a few things I didn’t think I could find easily at the supermarket: Mirin, Japanese Short Grain Rice, Katsuo Mirin Furikake (seasoned dried bonito and sesame seed mix), yuzu juice and bonito flakes. I had to Google the two Bonito flake ingredients as I had never used those before! I placed an order with Oriental Mart and it arrived 2 days later. You need corn husks as well, I had ordered these from Cool Chile for £2.80 previously.
Mirin and sugar were put in a pan and heated until the sugar dissolved. Once the rice was cooked it was added to the sugar/mirin mixture along with the katsuo mirin furikake and left to cool.
The Ponzu sauce was pretty easy to make by heating mirin, rice vinegar, soy sauce and the bonito flakes in pan then pouring through a strainer and adding Yuzu juice.
A square of foil was topped with 3 corn husks then a portion of the rice mixture was placed on top followed by thinly sliced tuna. This was topped with a slice of lemon and the parcel was rolled over into a tight pouch.
I had some Oxford Charcoal Oak Lumpwood left in the basket so re-lit it and used it for this cook.
The six parcels were simply laid down on the grill. The recipe suggests 7 minutes so I flipped them after 2 minutes, rotated after another 2 minutes then flipped them after a further 2 minutes – 8 minutes total.
Time to Eat:
Corn husk, Ponzu sauce and pickled ginger.
The corn husk was opened up carefully.
This dish looks and sounds quite fiddly but it was actually quite simple to prepare and to cook. The flavour of the rice was really lifted from the mirin, sugar and katsuo mirin furikake mixture. The Tuna was very nice, really fresh. Maybe a bit plain on it’s own but when combined with the rice, Ponzu sauce and pickled ginger it was very tasty. Overall, a good dish and always a bonus to try different ingredients, some of which were new to us.
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||8 minutes|
|Notes:||No major changes|
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