Japanese Seafood Recipes - Bake Tuna Seasoned with Miso, Ginger and Kelp Recipe

Ingredients

• 4 sheets dried kelp (konbu), each measuring 6 x 3 in (15 x 8 cm)

• 10 oz (300 g) fresh tuna fillet or canned tuna, drained and flaked

• 3 spring onions, finely sliced

• 1 1/2 tablespoons grated young ginger

• 8 small Japanese green peppers, sliced, or 1 green bell pepper, diced

White Dengaku Miso Sauce

• 1/2 cup (100 g) white miso

• 1 3/4 tablespoons sake

• 1 3/4 tablespoons mirin

• 1 1/2 tablespoons sugar

• 3 tablespoons water

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Method:

1. To make the White Dengaku Miso Sauce, place all the ingredients in a saucepan, and simmer over medium heat, stirring constantly. When it comes to almost a boil, reduce the heat to very low and simmer for 10 minutes, stirring from time to time. Transfer to bowl and set aside to cool.

2. Wipe the kelp with a damp cloth. Place it in a shallow tray and pour just enough water to immerse. Remove the kelp when it is soft and pliable. Cut several very narrow strips from the sides of each piece of the kelp to use as strings for tying. Accordion-fold both ends and tie each end with the kelp string so that it resembles a boat.

3. Combine the tuna, spring onions, ginger, Miso Sauce and half the chopped peppers, mixing well. Portion the tuna mixture into each kelp boat and top with the remaining green peppers. Preheat the oven to 350°F (175°C), then bake the kelp boats for 15 minutes. Serve hot with rice.