Monday, March 12, 2012
Tuna with sesame seeds and teriyaki sauce with balsamic vinegar
250 gr. Tuna
2 tablespoons of olive oil
3 tablespoons sesame
vegetables for grilling at will
Teriyaki with balsamic vinegar:
300gr. of vegetable broth
15 gr. approx. balsamic vinegar
65 gr. approx. of soy sauce
4 tablespoons of sugar
Cook for 10 min. about
1/2 cup of soy sauce
1/2 cup of mirin
2 tablespoons sugar
The teriyaki sauce is one of the most known sauces in Japanese cuisine. It is used either for marinating, grilling, cooking or to dip directly cooked meat, fish, tempura, dim sum etc. . The basic recipe is composed of three main elements, soy sauce, mirin and sugar.
But in this version we replace the mirin, which is a sweet Japanese wine, with balsamic vinegar and create a slightly sweet and sour taste but not cloying/mawkish as it is balanced by the salty soy sauce and light vegetable broth. We can also add aroma as ginger, adding this to the end once out of from the flame or a stronger touch by adding a clove of raw garlic ( again out of from the flame ) and retired after 12 or 24 hours maximum. You can serve this sauce cold or warm.
The tuna: just sprinkle with sesame (not toasted previously), and mark it in a pan with a little olive oil for about 20 seconds on each side. If you prefer it more cooked, continue the cooking in the oven or you will burn the sesame seeds in the pan. I like it allmost raw. Serve with vegetables of your choice.
The proportions of the teriyaki sauce with balsamic vinegar are approximate, in the sense that it vary depending on the balsamic vinegar you use and on the type of soy sauce. The one used here is a common soy sauce, but there are stronger.
If you never experienced teriyaki before, I advise that you first try the classic recipe and then experiment with the balsamic vinegar. Here you have both version: