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.
Recipe information
Total Time
1 3/4 hr (includes marinating)
Yield
Makes 4 to 6 servings
Ingredients
Equipment:
Accompaniment:
Preparation
Step 1
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.
Step 2
Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
Step 3
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
Step 4
Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
Step 5
Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.
Nutrition Per Serving
Recipe notes
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