Recipe: Grilled Teriyaki Tuna and Mushroom Skewers
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
Ingredients
  • ½ cup soy sauce
  • ¼ cup water, plus ½ tablespoon, divided
  • 2 tablespoons mirin
  • 1 tablespoon light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ tablespoon finely grated orange zest
  • 2 garlic cloves, minced
  • One 1-inch piece ginger, peeled and grated
  • ¼ cup olive oil, divided
  • 14 ounces shiitake mushrooms
  • Two 1-pound tuna steaks, cut into 2-inch cubes
  • Bamboo skewers, soaked, for grilling
Directions
  1. Make the teriyaki sauce: In a medium saucepan, bring the soy sauce, ½ cup of the water, the mirin, brown sugar and granulated. Meanwhile, mix together the remaining 2 tablespoons water with the cornstarch until smooth. Stir into the boiling sauce and stir until thickened, 2 minutes. Remove from the heat and stir in the remaining sauce ingredients. Let cool completely.
  2. Make the skewers: In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until softened, but not fully cooked, 5 minutes. Let cool completely.
  3. Using bamboo skewers, add 3 pieces of tuna with 3 shiitake caps, alternating between the two. Lay out the skewers on a baking sheet and drizzle with the remaining 2 tablespoons olive oil.
  4. Light a grill. Add the skewers and glaze with some of the teriyaki sauce. Cook, turning as needed, until lightly charred, but still rare in the center, 2 minutes.
  5. Transfer to a platter and drizzle with more teriyaki sauce, then serve.